1 tbsp coriander seeds. Now take the lid off and stir in the cucumber beans sugar and garlic.

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Heat oil in a small frying pan over medium.

Piccalilli ingredients. For the piccalilli combine salt cauliflower cucumber and fennel in a large bowl and mix with your hands until vegetables begin to release their juices. Ingredients Makes 3 x 340g jars 1kg washed peeled vegetables select 5 or 6 from the following. A true British classic make plenty of jars of this salty-sour pickle full of summertime veg.

It goes back a few hundred years to the late 17th century and was known as The Indian pickle. Ingredients 1 pound salt 1 gallon water 2 pounds cauliflower broken into small florets 2 pounds cucumber peeled and diced 2 pounds pearl onions halved 9 ounces white sugar 3 teaspoons mustard powder 1½ teaspoons ground ginger 6 cups distilled white vinegar 1½ ounces all-purpose flour 2. 200g courgette cut into small chunks.

Ingredients 450g1lb each pickling onions peeled cauliflower florets and de-seeded cucumber and topped and tailed French beans 340g12oz coarse rock salt 750ml1¼ pint white malt vinegar 1 tbsp each English mustard powder ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2. Add the mustard oil to the pan then fry the mustard seeds cumin turmeric and nutmeg for a moment. In a large stainless steel pan place the dark malt vinegar white wine vinegar pickling spice and sugar.

Cauliflower or romanesco cauliflower. Piccalilli Piccalilli is an old favourite English pickle made with various vegetables and spices. Malt vinegar3 tbsp English mustard powder.

Reduce the heat and cook for 15 minutes. Ingredients 8 ounces 226 grams cauliflower chopped into small pieces 6 ounces 170 grams shallot chopped small 6 ounces 170 grams cucumber chopped small 3 ounces 85 grams green beans chopped small 2 carrots peeled and chopped optional 1 12 tablespoons salt 5 cups 1 liter apple cider. Green beans or French beans trimmed and cut into small pieces 200g shallots peeled and cut into small chunks or pearl onions peeled and left whole or halved.

Mix and leave for one hour. Rinse well drain and place in a bowl. Heat a saucepan big enough to hold all the vegetables.

Lower the heat add the mustard powder flour and a splash of vinegar. ½ cup brown sugar. 1kg vegetables eg cauliflower andor broccoli florets chopped parsnip or carrot sliced celery chopped brussels sprouts 1 medium onion quartered and sliced.

Small silver-skinned onions or shallots. Bring to a boil. Cover and simmer for 8 minutes.

2 tbsp dijon mustard. With a hint of mustard and spice Josh Eggleton s piccalilli recipe is simply the greatest accompaniment to rich terrines and cold meats. First place the cauliflower florets onions and 475ml vinegar together in a large saucepan add the nutmeg and allspice and bring to the boil.

2 tbsp coarse sea salt. Transfer to a ceramic bowl and leave to cool overnight in the fridge. Bring the mixture up to simmering point again and cook for a further 5 minutes uncovered.

Green or yellow tomatoes. Cut the cucumber into 1cm pieces. 500g cauliflower cut into small florets.

Serve with raised pies ham or strong cheeses. Place in a bowl with the cauliflower onion and salt.

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