Put a deep pan of water on to boil, place a steamer basket or colander on top.

Peel the potatoes and cut them into large chunks, as you might for roast potatoes, then put them in the steamer basket, cover tightly with a lid, and steam for 15-20 minutes.

Test the potatoes for tenderness. Remove them from the heat and leave for a few minutes until they have stopped steaming.

Mash until quite smooth using a food mixer or a potato masher (but not a food processor, which will turn them to glue).

Finely chop the kimchi and stir in with the gochujang.

Remove the coriander leaves from the stems and add to the mash with the flour. Do the same with the parsley.

Flour your hands very thoroughly, then take a small scoop of the mixture (about 50g) and pat gently into a little cake. Lay it on a floured baking sheet or plate, re-flour your hands and repeat until the mixture is finished. You will have about 8 cakes.

Chill the cakes in the fridge for 30 minutes. Please don’t miss this step, because the cakes are fragile and will otherwise collapse when you cook them.

Warm a ½cm depth of the groundnut oil in a frying pan, then carefully lift the cakes, 4 at a time, and fry for a minute or two over a moderately high heat until crisp on the bottom. Don’t move them (or poke or prod them) until the underside is crisp,

Carefully flip the cakes over and cook the other side.

As soon as the cakes are golden, lift them out with a palette knife and rest on a plate to keep warm while you cook the rest. I like to use fresh oil for each batch.

Serve the cakes as soon as they are all done, perhaps with a little more of the kimchi on top.

While the kimchi cakes cook, put the sausages in a frying pan with some more oil and let them cook over a moderate heat, until done to your liking. Move the sausages around the pan with kitchen tongs, so they cook evenly.

Pour the maple syrup into the pan and roll the sausages around in it, until the syrup and pan juices start to bubble.

Serve with the kimchi cakes.