Pickled radishes

Method

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.