You might not think that spicy, fermented Korean cabbage, twee sausages, a sweet glaze and a downy tuft of Parmesan cheese would be friends. You may, in fact, think that I’m mad for clumping them together on a cocktail stick. But please, trust me here. Pigs in blankets on their own – that cocktail staple and barnyard coupling of sausage with a coat of cured pig or pastry – is too much. Too much meat, too much fat; too one-dimensional in its notes of squish and salt. Here it gets taken out for a spin by two exotic friends, and is all the better for it. The kimchee adds a kooky layer of acidity and spice. The rice-malt glaze gives a sweet shine and the Parmesan provides the final twirl of complexity – an umami roundness that takes it to the next level completely. Essentially, what you’re looking at are the core ingredients in the most hipster of hotdogs, bar the bread, which I think most of us will agree can be the most boring bit of all.