Pickling, salting, fermenting and curing are just a few of the many ways humankind has learned to extend a food’s shelf life. I’m not one for goodbyes at the best of times, so happily this means I never really have to part with my favourite fruit and vegetables; instead, I get to enjoy them in a different guise. Whereas fresh produce needs very little doing to it, the art of preserving lends itself to bigger, louder, funkier flavours. The ingredients get to know each other in whatever controlled environment we’ve put them and, somehow, they transform into wonderfully intense spoonfuls of deliciousness. And that, I’d say, is a definite win.Peppered chicken and pickled watermelon salad (pictured top)This dish delivers on multiple fronts: salt and spice from the peppered chicken and sweet and sharp from the pickled watermelon. Store any excess pickle in a sterilised jar in the fridge for up to two weeks, and use to spoon on salads or grilled meat.Prep 25 minPickle 12 hrCook 15 minServes 2...
