WITH LEMONY RICE, LEMON PICKLE & POPPADOMS
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
To make your own pickled chillies, finely slice 6 fresh chillies (I like to use a mixture of green and red) and place into a clean, sterilised jam jar. Season generously with sea salt and black pepper, add 2 tablespoons of caster sugar, then cover with cider vinegar. Secure the lid, give the jar a good shake and leave to pickle, ideally overnight. Store any leftovers in the fridge for jazzing up other dishes in the weeks that follow.