quick pickled vegetables and fried capers – game changing garnishes

More often than not the final hit of flavour is the thing that transforms a meh dinner into something amazing. Adding a hit of acid and some crunch to dishes are two of my most used tricks when I’m cooking. I make these pickled vegetables or fried capers when I want my food to taste restaurant worthy and I’m short on time.

My speedy pickling method was a bit of a revelation, before I tried this I always thought pickling was something owned bearded hipsters or grannies. Now I add pickled veggies (red cabbage, radishes, cucumber, cauliflower, onions) to all sorts of dishes and always have a few bowls or jars in the fridge where they’ll sit happily in their pickling liquid for ages.

I love these pickles and capers with anything but particularly with my smoked fish pâté or my chicken liver pâté. They are also fabulous alongside chunks of avocado on toast or to top rice, avocado and noodle bowls.