Radish and shallot pickle
Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.
Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.
Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days.
This pickle will keep for a week in a sterilised, air-tight jar in the fridge.