Piccalilli

This is one of Mr Olivers and was published in Delicious magazine

Makes 5 x 450g jars

• 1/2 large cauliflower, cut into small florets
• 1 head broccoli cut into small florets
• 2 fennel bulbs cut into small chunks
• 4 red and 2 green chillies with seeds still in finely sliced
• 200g fine green beans, chopped into small lengths
• 150g runner beans cut into small lengths
• 300g shallots, cut into eighths
• 1 red onion, roughly chopped
• 2 handfuls fine sea salt
• 2 tbsp mustard oil
• 2 heaped tbsp mustard seeds
• 2 tbsp ground cumin
• 2 tbsp tumeric
• 1 nutmeg, grated
• 2 tbsp English mustard powder
• 4 tbsp flour
• 500ml white wine vinegar
• 2 apples, grated
• 2 mangos, peeled, stoned and roughly chopped
• 6 tbsp sugar
• 3 garlic cloves crushed
• 2 tbsp dried oregano
• 4 bay leaves

Put all the vegetables in a bowl, add the saly and enough water to cover and leave in cool place for about 1hr.

Heat a saucepan big enough to hold all the vegetables (it needs to be big). Add the mustard oil to the pan, then fry the mustard seeds, cumin, tumeric and nutmeg for a moment. Lower the heat, add a splash of vinegar, stir well and make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, magos, suagr, garlic, oregano and bay leaves. Cook for 2-3 minutes.

Sterilise the jars by putting them open in an oven at 140 degrees for 10 minutes.

Drain the salt vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10-15 minutes until the vegetables have just softened and started to release some juice.

Spoon into the warm jars and put the lids on. Store in a cool dark place for 1 month before eating to mature the flavours.

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