Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Prick the red chillies all over with a fork (or split if you want it hotter) and put in a saucepan with the bay leaf, black peppercorns, mustard seeds, garlic, vinegar, sugar, salt and 100ml water.
Bring to the boil and simmer for a minute before removing from the heat and allowing to cool completely.
Once cool, pour over the radishes and leave for at least 3 hours before serving but preferably overnight. Serve with pâté, cheese or cured meats.