A lovely, fresh, zingy relish that goes well with all sorts of things, especially a good Thai curry. This recipe makes about 250mls, which will keep for two weeks in the fridge although, as it goes well with so many things (Nik loves it in the cheese or ham sarnies he brings to work), it's unlikely to last that long!

2 tbsp white wine or cider vinegar

2 tbsp castor sugar

half a mild or quarter of a hot chilli, very finely chopped

1 tbsp roughly chopped coriander stalks

half a cucumber, peeled, quartered and sliced

1 good sized spring onion white, very finely sliced

1 dsp finely chopped ginger

1 dsp chopped coriander leaves

A pinch of salt

• Put the vinegar, sugar, salt and 3 tablespoons of water in a small saucepan with the coriander stalks. Bring to a boil, put a lid on, turn the heat right down, and let it barely simmer for 5 mins. Meanwhile, put all the rest of the ingredients in a sterilised 250ml glass jam jar. When the liquid has cooled, pour it into the jar, put the lid on tight, shake it well, and put into the fridge