WITH LEMONY RICE, LEMON PICKLE & POPPADOMS
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.