Meat & three

Lamb Ribs & Pickles

Versatile naturally fermented white miso paste gives this dish that wonderful umami flavour you get with Asian cuisine.

Serves 4

Pickles

250ml white wine vinegar
125ml water
75g white sugar
½ teaspoon mustard powder
½ teaspoon ground turmeric
4 large florets of cauliflower, sliced, lightly steamed and cooled
2 carrots, peeled and cut into
batons, lightly steamed and cooled
1 small red onion, peeled and finely sliced
4 radishes, cut into pieces

Lamb ribs

1.5kg lamb ribs, cut into 2 pieces4 tbsp runny honey2 tbsp malt vinegar2 tbsp naturally fermented white miso paste3 tbsp homemade tomato sauce or similar store-bought sauce1 tsp prepared mild mustard oil,sea salt and black pepper