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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.