A mandolin is great for slicing vegetables thinly and is a piece of equipment that I use frequently in my kitchen. Serve the pickles with salmon, ham, salami or other meats – it’s also a great accompaniment to terrines and rillettes.
INGREDIENTS
Pickling liquid
zest and juice 1 lemon
1 small clove garlic, crushed
1 tablespoon rice vinegar or white wine vinegar
2 tablespoons olive oil
2 teaspoons pink peppercorns
sea salt and freshly ground pepper
Vegetables
4 radishes
1 Lebanese cucumber
1 small fennel bulb, feathery tops reserved
1 stalk celery
1 carrot, peeled
METHOD
Pickle: Whisk all the ingredients in a large bowl and season generously.
Vegetables: Using a mandolin or a very sharp knife, slice all the vegetables very thinly and toss with the pickling mixture. Transfer to a serving jar or bowl and top with the reserved fennel tops. Best served the day of making. Makes about 2 cups
Pantry note: Pink peppercorns originated in Peru, where some Amazon tribes made them into beer. With a fruitier bite than black peppercorns, they go well with cheese and can also be used in desserts. Available from good food stores.
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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.