A light, bright, grassy, slightly fruity, pickle, this is a lovely accompaniment with cheese, and with all sorts of meat and fish dishes, going particularly well with Japanese Donburi. It’s also rather good in a bowl of noodles

Half a Chinese pointed cabbage, finely shredded

1 courgette, finely sliced or spiralised

50mls cider vinegar

50mls mirin

10g sugar

5g salt

1 dstspn very finely chopped dill stalks

• Put the cabbage and courgette in a glass bowl. Mix the dill, vinegar, mirin, sugar and salt in a bowl, adding 100mls boiling water, stir until the sugar has dissolved. Leave to cool for 20 mins, the pour over the cabbage and courgette. Leave for no more 2 hours, then strain off the liquid. Keep in a large jar in the fridge, but bring it up to room temperature before serving