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4-5 apples, cored and thinly sliced

25g yellow mustard seeds

3-4 cloves of garlic, peeled

Water

Sea salt

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1. Lightly wash the apples. If you’ve bought them and happen to notice wax on the skin, scrub them to remove it. Once cleaned, chop them into four pieces each, core them, then thinly slice and add to a bowl with enough water to cover and stop them oxidising.

2. Peel the garlic and weigh out the mustard seeds, then tare the scales to the weight of the jar and add all the solid ingredients into the jar except for the salt. Add enough fresh, cold water to cover the ingredients, then take note of the weight shown on the scales. Multiply this number by x0.02 to calculate how much salt you’ll need to add, then tip it in.

3. Fasten the lid tightly and give the jar a shake until the salt has dissolved, then pop it open once more and place a clean pebble weight on top of the apples to keep everything below the surface.

4. Leave the jar somewhere warm (between 18-25C) for two-three weeks, opening daily for the first two weeks to release pressure.

5. Once the apples are translucent but still crisp, transfer them to a fridge where they can be chopped up and added into salads or cooked into dishes for a sweet, mildly funky apple bite that’s both refreshing and seasoned.

How to use:

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Chop and fold through a sharp slaw of cabbage, carrot, herbs, maybe a little yoghurt or crème fraîche, livened up with a touch of horseradish. The apple brings sweetness and acidity.

Dice finely and spoon over grilled mushrooms or aubergine, letting the garlicky tang cut through the richness like a quick, bright relish.

Warm briefly in a pan and blitz into a loose sauce for roast potatoes or root veg, where the fermentation rounds out into something softly savoury and slightly sweet.

If you’re a fan of sausages, do as above in number 3 but remove the pan from the heat and whisk cubed butter in to make a rich, acidic pan sauce to spread over the inside of a sausage bap.

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