Acar pickles

• 400 g (14 oz) carrot, cucumber or a mixture of both
• 3 small red Asian shallots, fin

Peel the carrots and peel and seed the cucumbers. Cut both into thin julienne sticks.

Put into a lidded plastic container with the shallots, chilli, sugar and salt. Shake very well to muddle the vegetables and release the flavours. Add the vinegar and mix again. Leave to sit for half an hour or chill in the fridge for longer, where they will lose some crunch but intensify in flavour.