Garlic and red chilli chutney

MAKES 4-6TBSP

1 whole garlic bulb, peeled and very finely chopped or crushed 2-3tsp lemon juice

3tsp chilli powder (preferably Kashmiri chilli powder)

½tsp salt

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

sterilised jar

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.