Lime Pickle

1. Sterlise 1 x 2 ltr jar by washing it in hot soapy water, rinsing under hot water and then drying it on a tray in an oven set to 160°C/Fan 140°C/Gas 3 till completely dry, or put the jar through the dishwasher.

2. Trim any stalks off the limes. Slice each lime in half, then cut each half into quarters or eighths if they are large. Slide the limes into a large bowl. Sprinkle in 4 tbsp sea salt, 4 tbsp demerara sugar, 1 tsp turmeric, 1 tbsp smoked paprika and 1 tbsp ground coriander. Stir well, till the spices are evenly dispersed. Spoon the contents of the bowl into the sterilised jar and seal. Pop the jar somewhere cool and dry and allow to infuse for 3-4 weeks, giving the jar a good shake every couple of days.

3. When the limes have had their initial preserving time, tip them into a large bowl.

4. Peel and grate the garlic cloves and the ginger. Warm a dry pan over a medium heat. Scatter in 1 tbsp cumin seeds and 1 tbsp mustard seeds and fry for 2-3 mins, tossing occasionally, till the seeds are aromatic and toasted. Pour in 50ml sunflower oil. Stir the garlic and ginger into the pan and gently warm through for 2 mins. Stir the contents of the pan into the bowl with the limes and stir well. Spoon the mixture back into the jar and refrigerate.

5. The pickle is now ready to eat, although the texture of the limes and the flavours will continue to mellow after a few more weeks in the fridge.