Spicy pickled watermelon rind This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything. Ingredients 400 grams of watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces. 275 millilitres of water 100 millilitres of vinegar, we like cider but use what you have a teaspoon of red pepper flakes four teaspoons of salt 100 grams of sugar 2 green chillies, sliced (optional) Method Put all the ingredients except the rind into a saucepan. Bring to a boil then add the rind, return to a boil for a few seconds and then turn off the heat. Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli (optional) and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer. This recipe is by chef Mark Breen of Seasonal Kitchen. Hungry for more? Check out more root to shoots recipes.