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

More Vegetables recipes ->
0 foodies cooked this
There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese
1h 35m
Super easy
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 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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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.

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