Dill-pickled Cucumber Slices

(MAKES 1 JAR)

• 1 large cucumber, thinly sliced
• 1 onion, sliced and separated into rings
• Salt
• 15 ml/1 tsp dried dill (dill weed)
• Pickling vinegar
• 15 ml/1 tbsp clear honey

Sprinkle the cucumber and onion with salt and leave to stand for 3 hours. Drain off all moisture, then rinse thoroughly, drain and dry on kitchen paper. Pack into a lean jar. Blend the dill with a little vinegar and the honey. Pour over the cucumber and onions. Top up with more vinegar. Seal, shake gently and leave to stand for at least 3 days before serving.

Pickled Onions

• Pickling onions or shallots
• Salt
• Pickling vinegar

Peel the onions and layer in a shallow non-metallic container, sprinkling each layer with salt. Leave to stand for 48 hours. Drain off the moisture then rinse thoroughly and dry on kitchen paper. Pack into clean jars. Cover with pickling vinegar, seal and store for at least 2 months before eating. Allow 2 or 3 per portion.

Pickled Red Cabbage

• Red Cabbage
• Salt
• Pickling vinegar
• Pieces of cinnamon stick

Finely shred the cabbage and layer in a shallow non-metallic container, sprinkling each layer with salt. Leave to stand for 24 hours. Drain off all the moisture. Pack the cabbage into jars adding a piece of cinnamon stick to each. Cover with pickling vinegar and seal. Cover with pickling vinegar and seal. Eat within 3 months or the colour may change.

Hot Tomato Salsa

(SERVES 4)

Prepare as for Tomato Salsa but add 1 small red chilli, seeded and finely chopped.

Tomato Salsa

(SERVES 4)

• 200 g/7 oz/1 small can tomatoes, drained and chopped
• 1 small onion, very finely chopped
• 15 ml/1 tbsp chopped basil
• 5 ml/1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

Mix together all the ingredients and chill before serving.

Spicy Cucumber Relish

(SERVES 4)

• ½ cucumber, peeled and finely chopped
• A bunch of spring onions (scallions), finely chopped
• 1 green chilli, seeded and finely chopped
• 1 tomato, skinned and finely chopped
• Grated rind and juice of 1 lime
• 2.5 ml/ ½ tsp ground cumin
• 45 ml/3 tbsp chopped coriander (cilantro)
• 1 small green (bell) pepper, finely chopped

Mix together all the ingredients and chill until ready to serve.

Hot Coriander Relish

(SERVES 4)

• A bunch of coriander (cilantro)
• 1 onion, roughly chopped
• 2 ripe tomatoes, skinned and roughly chopped
• 5 ml/1 tsp grated fresh root ginger
• 2 green chilies, seeded and chopped
• 15 ml/1 tbsp lemon juice
• 45 ml/3 tbsp water
• Salt

Put all ingredients except the salt in a blender or food processor and run the machine until smooth. Add salt to taste and serve as a dip or accompaniment to curries.

Tarragon Vinegar Dressing

(SERVES 4)

• 60 ml/4 tbsp white wine vinegar
• 30 ml/2 tbsp chopped tarragon
• A few grins of artificial sweetener
• 2.5 ml/ ½ tsp Dijon mustard
• 30 ml/2 tbsp water
• Salt and freshly ground black pepper

Put the vinegar in a screw-topped jar white the tarragon, sweetener to taste, mustard and water. Add a very little salt and good grinding of pepper. Shake well and leave to stand for at least 1 hour before serving.

Nearly Vinaigrette Dressing

(SERVES 4)

• 30 ml/2 tbsp white wine vinegar
• 15 ml/1 tbsp water
• 2.5 ml/ ½ Dijon mustard
• 5 ml/1 tsp Chopped parsley
• 5 ml/1 tsp chopped tarragon
• A few grains of artificial sweetener
• Salt and freshly ground black pepper

Whisk together the wine vinegar, water and mustard. Stir in the herbs and sweeten and season to taste. Use as required.