A wild raita; the yoghurt condiment to temper hot dishes...


10g sea radish

25g charlock leaves

1 cup natural yoghurt (preferably Greek)

Salt and pepper

1/8 tsp cumin powder

12 seedless raisins

A pinch of paprika powder


1. Cut the wild leaves into thin strips.

2. Boil with pinch salt for 8 mins in 1 cup water, rain and pat dry.

3. Add salt, pepper & cumin to the yoghurt .

4. Cut the raisins into it, stir in the wild leaves.

5. Place into serving bowl and sprinkle with a pinch of paprika.