jamie's piccalilli

Ingredients

½ large cauliflower, cut into small florets

1 head broccoli, cut into small florets

2 bulbs fennel, cut into small chuks

4 red chillies, seeds still in, finely sliced

2 green chillies, seeds still in, finely sliced

200 g fine green beans, chopped into short lengths

150 g runner beans, cut into short lengths

300 g shallots, cut into eighths

1 red onion, roughly chopped

2 handfuls fine sea salt

2 tablespoons mustard oil

2 heaped tablespoons mustard seeds

2 tablespoons ground cumin

2 tablespoons turmeric

1 nutmeg, grated

2 tablespoons English mustard powder

4 tablespoons flour

500 ml white wine vinegar

2 apples, grated

2 mangoes, peeled, stoned and roughly chopped

6 tablespoons sugar

3 cloves garlic, crushed

2 tablespoons dried oregano

4 bay leaves

Method

Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.

Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoe0s, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.

Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video http://www.jamieoliver.com/videos/how-to-sterilise-jars) and close the lids tightly.