MAKES 4 JAFFLES AND 1 MEDIUM-SIZED JAR OF PICKLES
SPICY DILL-PICKLED CARROTS
4 carrots, thinly sliced into matchsticks
1 red chilli, halved
3-4 sprigs fresh dill
2 cups white vinegar
½ cup sugar
1 teaspoon salt
Pack the carrots, chilli and dill into a medium-sized sterilised jar. Put the vinegar, sugar and salt in a saucepan and bring to the boil, stirring to dissolve the sugar. Let the liquid boil for 3 minutes before removing from heat. Pour the warm liquid into the jar over the carrots, chilli and dill then wipe the rim of the jar and seal.
Leave the carrots to pickle for 2-4 days – the longer you leave them, the more intense their flavour and spice will be.
FOR THE JAFFLE
butter for spreading
8 slices of bread of your choice
3-4 slices of cheddar cheese per jaffle
½ tablespoon freshly cracked
pepper per jaffle
½ tablespoon hot mustard of
your choice per jaffle
Generously butter 1 side of each piece of bread. Place 1 piece of bread, buttered side down, into a hot jaffle iron and top with the cheddar, pepper and mustard.
Cover with another slice of buttered bread, close the jaffle and cook over burning coals, open flames or a gas hob for about 2 minutes on each side.
Once brown and crispy on both sides, carefully tip the jaffle onto a board and serve with spicy dill-pickled carrots.
Recipe: Will & Jane from The Next Meal