Piccalilli

350ml Cider vinegar
350ml Water
7g Turmeric
4g Ginger powder
7g Yellow mustard seeds
7g Black mustard seeds
200g Cauliflower florets 2cm
200g French beans, cut in half
200g Red pepper, diced 1cm
200g Onion, diced 1cm
200g Carrots, cut in half and sliced 2mm
200g Caster sugar
20g English mustard powder
60g Plain flour

In a large saucepan on a high heat, bring the vinegar, water, spices and mustard seeds to the boil.

Add all the vegetables and cook on a gentle boil for 3 minutes.

Using a slotted spoon, drain off the vegetables onto a clean tray and leave to cool.

Add the sugar and bring the mixture back to the boil. With a whisk, in a small bowl, mix the mustard powder and plain flower with a little warm water to make a paste. Whisk this paste into the boiling cooking liquor. It is important that you ensure all the mixture is whisked in thoroughly. Reduce the mixture to a simmer and cook for 5 minutes whisking from time to time to ensure it doesn’t catch on the bottom.

Place your cooked vegetables into a suitable lidded container and pour over the hot thickened liquid.

Allow to cool before storing in the fridge for to 2-3 months……if you don’t eat it all by then