Two minor updates to recipes I’ve published in the past.

In the rhubarb crumble recipe, I called for “rhubarb, peeled and cut into 1/2-inch pieces”. There’s no need to peel rhubarb for this recipe. I don’t know why I thought you had to. Blame me for this, not Nigella. I’ve fixed the original post.

As for this bibimbap recipe, this is very minor, but last time I made the bulgogi, I was delighted with the flavor, as always, but not with the gray color. This time, I substituted 1 tablespoon of dark soy sauce (Pearl River Bridge Mushroom Soy Sauce, to be specific) for 1 tablespoon of regular soy sauce. Same great taste, beefier color.