175g French breakfast radishes
3cm piece of fresh ginger
½ tsp coriander seeds
1 star anise
1 red chilli, deseeded and finely diced
2 tsp caster sugar
4 tbsp white wine vinegar
½ tsp salt
1. Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips. Put both in a bowl.
2. Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt. Simmer gently to dissolve.
3. Stir this into the radishes, cover and put in the fridge overnight to mellow. Serve with seafood.
- Try using cider vinegar or red wine vinegar to give the radishes a different flavour. The radishes will keep for 2-3 days.