Pink pickled turnips (Kabees lift)

1. Bring the water to the boil with the salt until the salt dissolves completely, then remove from the heat, let cool and add the vinegar.

2. Peel the turnips and cut into sticks or wedges about 1 cm thick.

3. Peel the beetroot and cut into a few thick slices; this is what gives the pink colour.

4. Layer the turnips, beetroot slices and halved garlic cloves in a large clean jar.

5. Pour over the cooled brine so everything is fully covered, and seal.

6. Leave at room temperature for 5-7 days until the turnips are bright pink and pleasantly sour; then keep in the fridge.

Tip: Kabees lift is the essential crunchy companion of falafel, shawarma and the mezze platter, and its signature neon pink comes only from the beetroot. It keeps for 1-2 months in the fridge. If you want it less strong, reduce the garlic.