wholegrain mustard Archives

Seafood recipes

Stuffed salmon

20 minutes

Festive piccalilli

Serves 5 cups

Difficulty Easy

Prep Time 20 minutes

Ingredients

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

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.
Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.
Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.
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.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Easiest fried salmon

Brussels sprouts, anchovy and Parmesan salad

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Chantel Dartnall’s ultimate dagwood

Plum, goat’s cheese and hazelnut salad

Beetroot gravadlax wreath with caper gribiche

Family favourite frikkadels in onion gravy

Fish cakes with lemon caper aïoli

Stuffed salmon

Sundried tomato chicken espetadas with poppy seed dressing

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Festive piccalilli

Festive piccalilli

Ingredients

Method