Hello pickled turnip and purslane lovers, introducing... a new Artist as Family music video to celebrate Meg on her 49th birthday, featuring Maya Green on fiddle.

Now for the recipe: First: Add your cleaned turnips to your jar. We pickle ours whole, but feel free to slice yours first. They will taste the same, but will ferment faster if they are sliced. Pick your purslane and wash if needed. As purslane grows along the ground, it can collect soil. Break off the leaves and smaller stems. Keeping these on will turn your ferment into mush. We only ferment the larger stems. Ideally wait until the stems turn red in colour, but dark green is fine too. Add the stems into a second jar. We pickle the turnips and stems separately as they ferment at different rates. Keep the turnip leaves for cooking, and the purslane leaves and smaller stems for eating fresh. To each jar add: Pepper corns, mustard seeds, fresh dill or dill seeds, bay leaves, peeled garlic cloves, slices of fresh lemon or dried lemon. For the brine: 1 tablespoon of salt (non-iodised and without caking agent in it) per 2 cups of water. We use salt from Loch Iel (the Pink Lake) and rainwater. Fermenting: Make sure all the solids in your jars remain under the liquid and that they stay that way for the duration of the fermenting process. You can keep the lid on your jar tightly, loosely or not at all. As the veggies begin to ferment they will release carbon dioxide and brine may spill from your jars, so it's best to place each jar on a plate or bowl to catch the liquid. You may need to top up each jar if a lot spills out. The time your veggies take to ferment depends mainly on the temperature of your home. The hotter the environment, the faster the process. Fermenting is a relationship. Don't be afraid to taste the brine with a spoon each day to witness the transformation, to embody it, and so the brine can be part of your development too. The brine will start out clear and will turn cloudy. After 10 days or so in a summer home, your veggies might be ready. Taste them. If they are too crunchy, let them ferment for a few days longer. Once you are happy with the flavour and crunchiness, put your jars somewhere cold, such as a fridge, cool cupboard or cellar, to slow the fermentation process right down. Eating: We like to put our pickles out in a bowl and just munch them, or chop them up and add them to summer salads.