Fresh

• 800 g (1 lb 12 oz) daikon radish, cut into 4 cm (1½ inch) rings
• 250 g (9 oz) pork mince
• grated zest of ½ organic, unwaxed lemon

Pantry

• 8 cm (3¼ inch) square piece of kombu (dried kelp)
• ¼ cup (60 ml) red miso
• 2 teaspoons light brown sugar
• 2 tablespoons mirin

If you look at the cut side of the daikon from above, you can see a loop of fibre inside the peel. Use a knife to remove that part, along with the skin. Make a crisscross incision on one side of the daikon, which will help the daikon to cook faster.

Place the piece of kombu in the base of a saucepan and add the daikon, with the incision side down. Pour over enough water to just cover the daikon. Bring to the boil over medium heat. Reduce the heat to a simmer and cook for 30–40 minutes, until the daikon is soft enough for a skewer to pass through easily.

Meanwhile, prepare the pork. Heat a frying pan over medium heat and fry the pork for 5–8 minutes, until just cooked through.

Combine the miso, brown sugar and mirin in a small bowl, then pour into the pan. Mix well, turn off the heat and set aside.

Place the daikon in a small bowl with a little of the cooking liquid. Spoon the pork mixture on top of the daikon and garnish with the lemon zest.