Instructions: Heat a small heavy frying pan over a high flame and add the coriander and cumin seeds.

Dry fry shaking gently until they give off a fabulous waft of incense.

Tip into a bowl.

Now dry fry the chilli for a few seconds until it turns a shade darker.

Whip it out of the pan before it begins to burn.

Let it cool then break into pieces and shake out the seeds.

Grind the chilli pieces with the coriander cum n and cinnamon to a fine powder.

Peel the oranges removing every last trace of bitter white pith then slice.

Arrange the orange and radish slices on a serving dish with the lime quarters.

Sprinkle lightly with the spice mixture and put the remainder into a small bowl for the table.

Make sure when serving that everyone gets a wedge of lime to squeeze over their helping.

Serves 4

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