This lovely pickle is quick and easy to make, and has a fantastically fresh, fragrant, zesty taste that goes incredibly well with smoked salmon, beef, ham or cheese and is a great addition to any salad plate

3 baby turnips

10 radishes

100mls cider vinegar

100mls mirin

25g sugar

10g salt

5 dill stalks, whole

• With a sharp knife, or preferably, a mandolin, slice the turnips into incredibly thin, almost translucent slices. Stack them in a pile, and slice across the middle twice so you have wafer thin quarter slices. Then mandolin the radishes, and leave as whole slices. Put the turnips and radishes in a steel or glass food container with a tight lid

• In a bowl, combine the vinegar, mirin and sugar. Add 200mls of boiling water. Stir until the sugar is dissolved. Add the salt and the dill stalks and stir well. Pour over the turnips and radishes and stir. Pack it all into a jar just big enough, seal and leave at room temperature for 24 hrs before refrigerating. Try to let it sit for at least two days before you use it