Torshi Lefet

One of the best things about my organic Veg box scheme is that you can register which vegetables you don’t like, so that they can bring on a sub. I have registered Kohl Rabi. The box turned up this morning and I have a load of turnips instead, so I’m making this Lebanese pink pickle, called Torshi Lefet.

500ml water

3 tbsp salt

12 small turnips

2 small beetroot

4 cloves garlic

Handful celery leaves

500ml white wine vinegar.

Put the instructional Bellydance DVD on. Put the water on to boil, with the salt poured in. Once it boils let it cool. Peel the veg and cut into small wedges. The beetroot will make everything pink so don’t wear your Diesel white T-shirt when making this. Peel and halve the garlic.

Layer the turnips in sterilised jars, adding beetroot, garlic and celery leaves as you go. Mix the vinegar and cooled brine and pour over the veg. make sure it’s all covered and jiggle things about if you spot any air pockets. This is where the bellydance DVD comes in handy.

It will be ready in two weeks and keeps for months. It’s prettily pink and the colour alone is enough to banish winter blues. You could boil the life out of your turnips and then mash them but how much more lovely would this be? Serve as part of a Meze table or with something rich – or just with drinks.

The Lebanese have a saying – Her face is whiter than the inside of a turnip. In midwinter we’re all looking pretty pasty. Think of the pretty shade of pink your guy goes when he blushes (when you’re complimenting him to his Mother for example) and compare it to the pink of these beetroot infused turnips. Surely it’s time for a new saying in honour of these pickles….