Carrot & Coriander Seed Pickle

• 2 carrots, peeled and finely sliced into coins on a mandoline
• 1 tsp coriander seeds, toasted and roughly bashed in a pestle and mortar
• 100

Combine all of the ingredients in a mixing bowl. Scrunch until you feel the carrots begin to soften, then set aside to pickle for 15 minutes, scrunching occasionally to encourage the pickling to happen quickly. Any leftover pickle can be kept covered in the fridge for up to 5 days.

Serve with the Bitter Leaf Breadcrumb Gratin.