RUSTIC PICCALILLI

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!

INGREDIENTS

  • 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

METHOD

  1. 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.
  2.  Cook for 10–15 minutes until the vegetables have just softened
  3. Spoon into airtight jars.