Garlic and red chilli chutney
1 whole garlic bulb, peeled and very finely chopped or crushed 2-3tsp lemon juice
3tsp chilli powder (preferably Kashmiri chilli powder)
3-4tbsp mustard seed oil
Place all the ingredients in a blender with half the oil and blitz. Add the remaining oil and continue to blend until smooth.
Preserved lemons, peppercorns with ginger and garlic
6-7 unwaxed lemons, each cut into 6 wedges
8-10 garlic cloves
60g ginger, peeled and cut into long slithers
30g whole stem-fresh peppercorns, available to buy at Asian supermarkets or online at thai-food-online.co.uk
1tsp ground turmeric
3tsp chilli powder (optional) 200g sea salt flakes
2tsp soft brown sugar
Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder (if using) salt and sugar.
Using your hands, rub in the spices, making sure everything is coated. Transfer the mixture to a sterilised jar with a tight-fitting lid.
Place the jar in direct sunlight for 6-8 days, making sure to shake vigorously every other day. Refrigerate for 4-6 weeks.