PICCALILLI

PICCALILLI

The typical British accompaniment, traditionally saved for pork pies, but when you add a dollop of hot, sweet piccalilli to a snack or meal everything feels right in the world. Here I have taken a great British classic and tried to take it to the next level. There's a lot of ingredients in this one and it will need starting the day before - so plan ahead.

4 shallots, finely chopped

INGREDIENTS

SERVES: 6-8

150g French beans, topped and tailed and cut into 1cm dice

4 shallots, finely chopped

2 small onions, finely chopped

½ large head of cauliflower, broken into small florets

1 small cucumber, deseeded and cut into 1cm dice

3 tablespoons sea salt flakes

300ml white wine vinegar

125ml malt vinegar

¼ teaspoon dried chilli flakes

350g caster sugar

2 tablespoons English mustard powder

2 tablespoons ground turmeric

1 ½ tablespoons cornflour

METHOD

1: At least 24 hours in advance - mix the French beans, shallots, onions, cauliflower, cucumber and sea salt together in a large non-metallic bowl.

2: Cover the bowl with clingfilm and leave to stand at room temperature for 24 hours.

3: Meanwhile, put the white wine vinegar, malt vinegar and chilli flakes in a saucepan over a high heat and bring to the boil. Remove the pan from the heat and leave mix on one side to cool.

4: After the vegetables have been in the fridge for 24 hours, rinse them well to remove the salt, then return them to the washed bowl.

5: Combine the caster sugar, mustard powder, turmeric and cornflour in a bowl. Stir in a little of the vinegar mixture until smooth, then add this thin paste to the remaining vinegar mixture in the pan.

6: Bring to just below the boil, stirring, until it thickens slightly. Pour it over the vegetables and blend together well. Leave to one side to cool completely.

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INGREDIENTS

SERVES: 6-8

150g French beans, topped and tailed and cut into 1cm dice

4 shallots, finely chopped

2 small onions, finely chopped

½ large head of cauliflower, broken into small florets

1 small cucumber, deseeded and cut into 1cm dice

3 tablespoons sea salt flakes

300ml white wine vinegar

125ml malt vinegar

¼ teaspoon dried chilli flakes

350g caster sugar

2 tablespoons English mustard powder

2 tablespoons ground turmeric

1 ½ tablespoons cornflour

METHOD

1: At least 24 hours in advance - mix the French beans, shallots, onions, cauliflower, cucumber and sea salt together in a large non-metallic bowl.

2: Cover the bowl with clingfilm and leave to stand at room temperature for 24 hours.

3: Meanwhile, put the white wine vinegar, malt vinegar and chilli flakes in a saucepan over a high heat and bring to the boil. Remove the pan from the heat and leave mix on one side to cool.

4: After the vegetables have been in the fridge for 24 hours, rinse them well to remove the salt, then return them to the washed bowl.

5: Combine the caster sugar, mustard powder, turmeric and cornflour in a bowl. Stir in a little of the vinegar mixture until smooth, then add this thin paste to the remaining vinegar mixture in the pan.

6: Bring to just below the boil, stirring, until it thickens slightly. Pour it over the vegetables and blend together well. Leave to one side to cool completely.

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SEEN IN

book

TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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