As a rule you can’t go wrong with anything cheese related; cheeseboard, afternoon tea, sandwiches & toasties. Also great with cooked meats or sausages. Equally enjoyable with fish, vegetables, and vegan food. Ideal for the perfect summer ploughman’s lunch. While piccalilli and relish are similar in some ways, they are not the same thing. Piccalilli has larger pieces of vegetable, and is more diverse in its ingredients. Some people call it piccalilli relish, but it’s more than a relish! Give it a try with this easy, 7 step recipe, and I think you’ll agree. Use a variety of vegetables; radishes, baby carrots and fennel are all delicious in piccalilli – just remember that all the vegetables should be cut to roughly the same size. Mix the sugar, mustard powder, turmeric and cornflour together in a bowl and, using another 250ml of the vinegar, gradually mix to a smooth liquid. Add the remaining 250ml vinegar then scrape this into the pan.

Their traditional chutney recipes have stayed the same till this day – still made in small batches using locally-sourced Yorkshire fruit and vegetables wherever possible.Little did they know they would be contributing to a food movement for real honest food made with only natural ingredients, and their chutneys and jams soon began to win awards.

Grate the peeled apple, discarding the core. Put the apple and the spice paste into a large heavy-bottomed pan, around 6-8 litre capacity, and mix in 250ml vinegar. Place the pan on the heat, bring to a simmer, cover and cook for 5 minutes. Put the vegetables into the pan and stir well. The sauce may not completely cover them, but stir them around. Cook over a gentle heat, stirring often, until the vegetables just soften, about 10 minutes. The sauce may thin a little as some of the juice from the vegetables comes out. Lesley and Derek Kettlewell started making chutneys and preserves on their remote farm in Raydale when their son was diagnosed in 1978 as allergic to additives. First place the cauliflower florets, onions and 475ml vinegar together in a large saucepan, add the nutmeg and allspice and bring to the boil.Gluten Free, Vegan, Low in Fat, 0.5 Syns (per tablespoon) on Slimming World plan. Great Taste Award 2016 Ingredients Use up your Sunday leftovers by adding our Traditional Piccalilli to a roast beef sandwich or add to your favourite salad bowl Now set a large colander over a large bowl and pour the contents of the saucepan into it and leave it all to drain (reserving the vinegar). Then mix the mustard powder, turmeric and flour together in a bowl. Gradually work in 2 additional tablespoons of vinegar and 1-2 tablespoons of water so that the mixture becomes a fairly loose paste. Next add a ladleful of the hot vinegar drained from the vegetables, and transfer the blend to the saucepan. Bring to the boil, whisking with a balloom whisk, and gradually adding the remaining hot vinegar. Boil gently for 5 minutes, then transfer the vegetables from the colander to the large bowl, and pour over the sauce. Stir well to mix, then spoon the piccalilli into warm sterilised jars (see below), with waxed discs and tight lids. Keep for 2 months in a cool, dark place before eating. Cover and simmer for 8 minutes. Now, take the lid off and stir in the cucumber, beans sugar and garlic. Bring the mixture up to simmering point again and cook for a further 5 minutes uncovered. The vegetables should still all be slightly crisp - so don't go away and forget them. kg washed, peeled seasonal vegetables. Select 5 or 6 from: cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots, peppers, nasturtium seed pods.