Jamie's piccalilli

Piccalilli

Makes 5 x 450g jars

  • 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

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, mangoes, 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 below) and close the lids tightly.



Nutritional Information

Jamie's piccalilli

Perfect on your ploughman's

0 foodies cooked this
There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
1h 35m
Super easy
Print this recipe
Method

No ploughman's is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating. This is the best piccalilli I've ever had. Pile it onto your plate with a ploughman's or spice up ham and colcannon with a generous dollop.

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, mangoes, 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 below) and close the lids tightly.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 23
    1%
  • Carbs 3.5g
    1%
  • Sugar 2.2g 2%
  • Fat 0.6g 1%
  • Saturates 0.1g 1%
  • Protein 0.7g 2%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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