Instructions: Coarsely grate the daikon then squeeze gently in your hands to eliminate excess liquid.

Place in a bowl and stir in the vinegar with plenty of salt and pepper.

Heat the sunflower oil in a saucepan and add the mustard seeds.

Cook over a medium heat for 3 4 minutes umtil they are all popping and crackling then pour everything over the daikon.

Add the sesame oil and coriander stir well and serve immediately (still warm from the hot oil) or at room temperature.

Serve with plenty of warmed Turkish flat bread or pitta.

Daikon is available through Asian stores and some larger supermarkets. Choose solid unblemished ones but avoid the very large ones as these can be fibrous. They will last about a week in the vegetable crisper compartment of your refrigerator.

Serves 6

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