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Yuzu kosho (Japanese ‘salsa’)

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Chargrilled steak and green beans

15 minutes

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25 minutes

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15 minutes

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4 minutes

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8 minutes

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10 minutes

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1 hour 15 minutes

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20 minutes

Preserves and

Easy pickled watermelon rind

5 minutes

Easy pickled watermelon rind

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup apple cider or red wine vinegar
100 g sugar
1 cup water
1 T black peppercorns
2 T salt
¼ watermelon, flesh removed

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.

Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.

Discover more pickles and preserves here.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Yuzu kosho (Japanese ‘salsa’)

Chargrilled steak and green beans

Braised cabbage with apple and duck

Togarishi (five spice)

Calamari-and-asparagus salad

BBQ fish with pineapple slaw

Ziploc bag no-churn ice cream

Lemon-caper aïoli

Mussels

Grilled octopus

Chicken espetada with peri-peri

Easy pickled watermelon rind

Easy pickled watermelon rind

Ingredients

Method