Pear piccalilli
A Melrose and Morgan classic. Even if you are averse to the idea of piccalilli, this version has the power to convert you. Give it a try.
Ingredients
1 cauliflower (500 g prepared weight without leaves)
1 red onion
100 g fine green beans
225 g courgettes
3 tbsp sea salt
450 ml white wine vinegar
125 g unrefined granulated sugar
45 g cornflour
2 tsp turmeric
2 tsp mustard powder
1 tsp brown mustard seeds
¼ tsp chilli flakes
1 tbsp honey
2 Conference pears thumb of root ginger
Equipment
5 x 340 g jars
sharp knife and chopping board
colander
whisk
saucepan
microplane grater
Method
The day before, cut all the vegetables (not the pears) neatly into small pieces. Wash, drain, place in a colander and cover with the salt. Cover and leave overnight in a cool spot in the kitchen.
Next day, whisk the vinegar, sugar, cornflour, spices and honey in a saucepan. Place on the heat and slowly bring to the boil, whisking as the sauce thickens. Continue to cook until you have a thickened sauce.
Rinse the salt from the vegetables and drain them well. Peel and chop the pears. Peel and grate the ginger.
Place the vegetables, pears and ginger in the sauce and return to the boil, then remove from the heat and pot into the clean jars while the mixture is still hot.
Put the lids on tightly and keep in a cool spot for a month before consuming...
No time to make it? See what the fuss is about and pick up a jar of our Piccalillli online or in-store now.
