This crunchy radish pickle makes a lovely, fresh friend for your favourite curry
Finely slice the large radishes – a speed peeler is ideal for this. For the smaller radishes, you can just top and tail them and then slice into quarters.
To make your dressing, lightly toast your cumin and then bash up in a pestle and mortar with the small dried chilli and your grated ginger. Add in the lime juice and oil, season with salt and pepper, and then give it all a good stir. Put your radishes into a bowl with the coriander leaves, and lightly toss together with the dressing (you can make this up to 2 hours in advance).