- 20g dried ancho chilli, stalk removed and deseeded
- ½ tsp dried aleppo chilli flakes (or, if using very hot chilli flakes, just a pinch) 2 small cloves garlic, peeled and roughly chopped
- ½ tsp ground cumin
- 1/8 tsp ground cardamom
- 1 tsp caraway seeds, toasted
- 1½ tbsp olive oil
- 1½ tbsp sunflower oil
- 1½ tsp caster sugar
- 3 tbsp cider vinegar
- 2 tbsp lemon juice
- 1 tsp salt
- 5-6 small turnips, stalks removed but unpeeled
- 90g preserved lemon, halved, flesh and skin thinly sliced, seeds removed
- 15g coriander leaves, chopped
- Serves six
This is a heady condiment, a bit like a pickle, which keeps in the fridge for a few days. It's great with grilled meat or fish, or to add to sandwiches and salads.
- Put the ancho chilli in a small bowl and add enough boiling water just to cover. Leave to soak for 30 minutes, until soft, then squeeze out some of the moisture from the chilli. Set aside two tablespoons of the soaking water and discard the rest.
- Put the ancho chilli in the small bowl of a food processor, along with all the remaining ingredients up to and including a teaspoon of salt. Add the reserved chilli water, blitz to a rough paste, then transfer to a medium bowl and set aside.
- Bring a medium pan of water to a boil, add the turnips and blanch for three minutes. Drain and refresh under cold water, pat dry and cut into 1cm-wide wedges. Stir these into the chilli paste, along with the preserved lemon. Cover and leave to marinate for at least an hour. Sprinkle with coriander and serve.