4as a starter
The sharp and sweet pickled red peppers used here are the sort of thing you can always keep in the fridge, ready to add to salads, roasted vegetables or salsas for fish.
Clean the pepper and cut it into 5mm thick strips. Place in a small saucepan and add the sugar, water, vinegar, peppercorns, coriander seeds, cardamom and some salt. Bring to the boil, then simmer for about 20 minutes, or until the peppers are cooked. Set aside to cool down.
Meanwhile, remove and discard the hard green leaves from the leeks and cut them into roughly 6cm long segments. C