Ingredients

Method

• 1½ cups apple cider vinegar
• 1 cup water
• 150 g sugar
• 5 peppercorns
• 1 T ground turmeric
• 2 T ground ginger
• 14 pods cardamom, crushed
• 2 shallots, halved lengthways
• 3 cloves garlic, lightly smashed
• 6 bay leaves
• 400 g cauliflower florets, chopped
• 1 bulb fennel, roughly chopped
• 1 red chilli, halved
• 1 T butter
• 2½ T flour
• 2 T wholegrain mustard

Method

Ingredients

1. Bring all the ingredients except the vegetables, butter, flour and mustard to the boil. Simmer for 5 minutes, then add the vegetables and chilli in small batches.
2. Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.
3. Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.
4. Remove from the heat and stir in the mustard. Pour over the vegetables and bottle.

Cook's note: Make a big batch of this aromatic piccalilli and bottle half to give away as gifts (and save some for your pantry). Use Consol jars decorated with ribbons and a quirky printed label. Our version is made with festive spices – cardamom and ginger – and chunky vegetables. Needless to say, this is what you'll be eating on your gammon sandwiches all month long.

Browse more festive recipes here.