Fresh Green Peppercorn Pickle

Served at Das Sreedharan’s restaurant Rasa Machiram (the Indian word for pepper), this irresistibly hot-sweet-sour pickle is ambrosial with soft goat’s cheese or ricotta on toasted ciabatta, or with plainly boiled rice or omelettes.

Fresh green peppercorns have a wonderfully clean bright flavour with plenty of kick. You can buy them in Asian grocers or specialist food halls.