Move aside blueberries, actinidia argute has topped the superfruit league. This perennial vine native to Japan, Korea, Siberia and Northern China, produces a fuzzless fruit similar in size to an olive but with a sweet flavour. Known as kiwiberry in the UK, it is really delicious and an excellent source of vitamins, minerals and dietary fibre. It is generally only found in the autumn months.

Ray is very popular in Korea and eaten fermented, often paired with kimchi and bossam (boiled pork slices) and makgeolli (rice wine) which helps diners bear the pungent smell of ammonia.

Thornback ray is caught off the Cornish coast and doesn’t have any bones as the skeleton is made entirely of fibrous cartilage. Ray has a high collagen content which gives it a unique texture when cooked and gives a healthy boost to skin and joints. When raw, the flesh is soft and pink turning to white when cooked. It has a lovely, delicate flavour similar to crab and lobster - a far cry from its fermented version.

To cook the fish, I have used a bamboo steamer, a recent acquisition that is becoming a firm favourite as it is so easy to use and its sustainable unlike many cooking pots.

The ray holds flavours well so I have steamed it in a melange of Korean fragrant, sweet and pungent spices. To balance the spiciness, I have served it on a bed of baby salad leaves, shallot, tomato, fragrant coriander, crunchy sugar snaps and delicate, sweet kiwiberries. #ChristmasGift