This works well with carrots, cucumber, radishes, mouli or a combination of these. It helps if you have a mandoline than can create both slices and batons. If not a sharp knife and a steady hand will do the trick. The pickle will last for up to a week in the fridge. Try with Vietnamese Veggie Hot Dogs or Donburi (Japanese Rice Bowls)

250g of very finely sliced vegetables (see above for suggestions)

1 banana shallot, very finely sliced

50g fresh ginger, peeled and roughly sliced

100ml mirin

100ml rice wine vinegar

3 star anise

60g caster sugar

3 teasp sea salt

• Put the vegetables in a large non-metallic bowl, along with the ginger

• Pour the mirin, vinegar and 100ml water into a small saucepan, then add the sugar, salt and star anise. Bring to the boil, stirring continuously. Simmer for 1 minute, then pour over the vegetables. Stir well and allow to steep for 2 hours

• Remove the star anise, ginger and peppercorns. Drain off most of the pickling liquid and put in an airtight container. Store in the fridge