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Ploughman’s pickle with Serrano ham

By Abigail Donnelly

Serves 500 g

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1 hours

Ingredients

30 g butter
1 T olive oil
3 onions, finely chopped
1 small cauliflower, broken into small florets
3 small apples, peeled and diced
4 carrots, peeled and diced
2 potatoes, peeled and diced
2 cinnamon sticks
1 star anise
200 g brown sugar
3 cups balsamic vinegar
1 large red chilli, split in half
Sea salt and freshly ground black pepper
Raisin bread, for serving
Serrano ham, for serving

Method

Place the butter and olive oil in a large, heavybased saucepan over a medium to low heat.

Add the onion, cauliflower, apple, carrot and potato.

Gently fry for 5 minutes, then add the cinnamon, star anise, sugar, vinegar, chilli and season to taste.

Turn up the heat slightly to simmer for 45 minutes to 1 hour.

Set aside to cool before removing the spices.

Serve on sliced raisin bread with salty Serrano ham.