food, Recipes

Plum and Turnip Ceviche

Michael Le Grange

Ingredients

4 small turnips juice of 3 lemons Maldon salt 4 plums 50ml good quality olive oil whole black pepper, cracked 30g radish leaves

Method

Using a mandolin or a sharp, thin knife, finely slice the turnips and place them in a bowl with the lemon juice and a generous sprinkle of Maldon salt. Set aside to marinate for a couple of minutes. Using a mandolin or sharp knife, slice the plums very thinly. Arrange the turnips and plums on the plate as desired, and pour a little of the lemon juice marinade on top. Dress with a light sprinkling of olive oil and season with freshly cracked pepper. Lightly garnish the plate with radish leaves before serving. SERVES 6   Styling Wesley Randles Production Lauren Gormley