Quick Mustard Pickles
Photography Manja Wachsmuth.
INGREDIENTS
3 large gherkins
½ red capsicum
12 cm piece telegraph cucumber
2 tablespoons of the brine from gherkins
1 tablespoon honey
1 tablespoon hot English mustard
herbs from the brine
METHOD
Quick Mustard Pickles: Slice the gherkins and capsicum thinly. Halve the cucumber, scrape out the seeds with a teaspoon and slice thinly.
Whisk the gherkin brine, honey and mustard in a bowl. Scoop out any herbs that are in the gherkin jar, chop finely and add to the dressing. Combine the vegetables and dressing and leave to marinate, for a couple of hours if possible or up to 3 days, covered in the fridge.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.