Haitian spicy pickled slaw (Pikliz)

1. Slice the cabbage paper-thin, cut the carrots into matchsticks or grate coarsely, and slice the onion into thin half-moons.

2. Wearing gloves (it's very hot!), slice the habaneros into thin rings – keep the seeds in or out depending on how hot you want it.

3. Thinly slice the garlic.

4. Toss the vegetables, habaneros, garlic, cloves, salt and pepper in a bowl, then pack tightly into a large clean jar.

5. Mix the vinegar with the lime juice and pour over the vegetables to cover completely; seal.

6. Leave in the fridge for at least 3 days and serve in small amounts with fried food, griot (fried pork), tostones or rice.

Tip: There's no Haitian table without pikliz – the longer it sits, the hotter and better it gets; it keeps for months in the fridge, and the liquid is used as a seasoning too.