This Christmas Piccalilli recipe is perfect to make right now. You can eat it right away (as I did last night on a jacket potato!) or keep it for a couple of months before opening. If you like piccalilli, this home made version is kick-ass and so much better than what you can buy (I don’t think there are many companies left making it!). You can vary the veg, mine has carrot in which I don’t think is traditional, but for me it is a must. Feel free to play around with the recipe, it will still be delicious. Also I chop the veg very small, about 1/2 cm square or a bit bigger. I prefer it like this but you could do whatever you like. This recipe is easy to follow, I think and is roughly based on the one from Delia Smith’s Happy Christmas book. However I have made loads of changes. If you do make some and live local, feel free to donate me a jar (I am a massive fan!!!!).

Makes 3-4 160ml jars or equivalent.

You’ll need:

250g cauliflower

85g cucumber

1 peeled and cored apple

180g peeled carrot

200g peeled any onions (I used red this time)

475 vinegar (I used Sarson’s, which is non-organic, (I cannot find organic malt vinegar!) but you could use apple cider/white wine etc

1 tsp all spice

2 tsp ground cumin

1 tsp cinnamon

2 x tsp mustard powder

3 tsp dijon mustard

75g sugar

1-2 tsp salt

4 tsp turmeric powder (important)

1 heaped tablespoon of any flour

1 garlic clove, finely chopped

Chop all of the veg really small or to a size of your liking.

How to:

Place all of the veg in a pan with the vinegar and all of the spices but NOT the turmeric. Simmer for about 25-30 mins. The veg shouldn’t go soggy so keep checking.

Add the sugar and simmer for another 5 mins.

Drain the veg but keep the vinegar!

Mix the mustard (powder and dijon) in a bowl with the flour, salt and a splash of the vinegar. Mix it well, and keep adding a little bit of vinegar until you get a smooth paste. Put the paste in a pan and gradually bring to the boil, adding the rest of the vinegar bit by bit until you use it all up. Once the sauce has thickened slightly, add all of the veg and mix well. Spoon into your clean jars and pop lids on. Enjoy!