Love Food Hate Waste

Ingredients

• 6 – 8 ripe apricots, halved, stone removed
• 2 Tablespoons sugar (any sugar)
• 1/8 teaspoon chilli flakes
• 1 lemon, zested and juiced
• ¼ teaspoon paprika or cayenne pepper (more or less to taste)
• ½ teaspoon ground cumin
• 1 ½ teaspoons flaky salt (or 1 teaspoon fine salt)
• 200g butter, at room temperature, diced
• 2 tablespoons vegetable oil (we used sunflower oil – olive, canola or rice bran oils would also work)
• 1 turnip or round daikon the size of a tennis ball (or use a large carrot, a deseeded cucumber or 2 small – medium zucchini)
• 1 teaspoon flaky salt – or ½ teaspoon fine salt
• 40g white sugar (the whiter the less colour it will add to the pickles, but any sugar will work here)
• 75ml hot (not boiling) water 150 ml white / cider vinegar
• ½ teaspoon black peppercorns – or use ¼ teaspoon coarse ground black pepper
• 6 – 8 corn cobs, husks removed
• 2-3 radishes, very thinly sliced