Plum and Turnip Ceviche
4 small turnips
juice of 3 lemons
50ml good quality olive oil
whole black pepper, cracked
30g radish leaves
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