No Allergen Warnings at the moment!

Nutrition	%GDA	Range
Energy Kcal	113
Protein	3.51%
Other Carbohydrate	0.60%
Sugar	9.33%
Fat Saturated	4.53%
Fat Unsaturated	13.49%
Fiber	16.94%
Sodium	12.64%
Salt	12.87%

Put the ancho chilli in a small bowl (stalk removed and deseeded) and add enough boiling water just to cover. Leave to soak for 30 minutes, until soft, then squeeze out some of the moisture from the chilli. Set aside two tablespoons of the soaking water and discard the rest. Put the ancho chilli in the small bowl of a food processor, along with all the remaining ingredients up to and including a teaspoon of salt. Add the reserved chilli water, blitz to a rough paste, then transfer to a medium bowl and set aside.(caraway seeds, toasted) or, if using very hot chilli flakes, just a pinch). Bring a medium pan of water to a boil, add the turnips (stalks removed but unpeeled)and blanch for three minutes. Drain and refresh under cold water, pat dry and cut into 1cm-wide wedges. Stir these into the chilli paste, along with the preserved lemon (halved, flesh and skin thinly sliced, seeds removed). Cover and leave to marinate for at least an hour.Sprinkle with chopped coriander and serve.