I am a huge advocate of traditional cooking – I love to take classic recipes and give them a modern twist!
Piccalilli is an old-english superfood, packed full of fibre, vitamins and minerals, along with a blend of spices which will aid digestion and improve immunity. This condiment is often forgotten but theres nothing better than a serving of Piccalilli with your sandwich or Indian dish!
- ½ large cauliflower , cut into small florets
- 1 head broccoli , cut into small florets
- 2 bulbs fennel , cut into small chunks
- 200 g fine green beans , cut into small chunks
- 150 g mangetout , cut into short lengths
- 300 g shallots , cut into small chunks
- 1 red onion , roughly chopped
- 4 red chillies , seeds still in, finely sliced
- 2 green chillies , seeds still in, finely sliced
- 2 handfuls fine sea salt
- 2 tablespoons mustard oil
- 2 heaped tablespoons mustard seeds
- 2 tablespoons ground cumin
- 2 tablespoons turmeric
- 1 nutmeg , grated
- 2 tablespoons English mustard powder
- 4 tablespoons flour
- 500 ml white wine vinegar
- 2 apples , grated
- 2 mangoes , peeled, stoned and roughly chopped
- 6 tablespoons sugar
- 3 cloves garlic , crushed
- 2 tablespoons dried oregano
- 4 bay leaves
- Heat a large saucepan. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the fruit, vegetables, sugar, garlic, oregano and bay leaves.
- Cook for 10–15 minutes until the vegetables have just softened
- Spoon into airtight jars.