“Fermented black beans are an umami bomb. Much like olives or parmesan, their flavour is intoxicating, so intensely savoury and salty that you immediately crave more,” says Hetty McKinnon. “Fermented black beans (or dou chi) are black soybeans that have been fermented and salted, making them soft and semi-dry. Growing up, fermented black bean was one of my favourite flavours – in my meat-eating youth, I often requested my mother’s steamed pork cakes, which were laced with dou chi. At the supermarket, you will most likely find black bean sauce, a spicy, addictively flavoursome sauce that you can add to stir-fries and greens. You can use it in this recipe, but if you happen to find a bag of fermented black beans (probably in an Asian grocer) then please try this recipe for a homemade version of the sauce, which has a much fresher taste.”