Piccalilli

• servings: Makes: 2 x 450g jars
• active time: 15 mins
• total time: 35 minutes

Ingredients

600g mixed veg (include at least 4 of the following: broccoli, cauliflower, cucumber, shallots, red and yellow peppers, carrots, peas), chopped into 3cm chunks

1 tbsp salt

Splash of rapeseed or olive oil

1 tbsp yellow mustard seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp ground turmeric

1 tsp English mustard powder

1 tbsp plain flour

1 apple, cored and grated

250ml white wine vinegar

50g caster sugar

2 tbsps clear honey

Directions

1. Put the vegetables into a large bowl and sprinkle over with salt. Add enough cold water to just cover the veg, then set aside in a cool place for 1 hour.

2. Select a large saucepan that's big enough to fit all the veg. Add the oil and heat over a high heat. When the oil is hot, add the mustard, coriander and cumin seeds and fry for 1 minute, then reduce the heat to medium and add the turmeric, mustard powder, flour and 50ml water Stir or whisk well to form a thick paste.

3. Add the grated apple to the pan, then the vinegar, sugar and honey. Allow the mixture to simmer for 10 minutes until it has thickened a little.

4. Thoroughly drain the soaking vegetables, then add them to the saucepan. Mix well, then cook for 5 minutes or until the veg are just beginning to soften and the sauce has loosened slightly.

5. Transfer the mixture to sterilised jars and seal. Store in a cool, dark place for 1 month before opening. If unopened, the piccalilli will keep for 6 months. Once opened, store in the refrigerator and consume within 1 month.