This piccalli recip from Aspall and Pam Corbin is the perfect autumnal accompaniment for a cheeseboard.
1kg washed and prepared vegetables ie cut into small bite-sized pieces. Select 4 or 5 from the following: cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas
50g fine sea salt
10g (3-4tsp) English mustard powder
10g(3-4 tsp) ground turmeric
15g (1½tbsp) yellow mustard seeds
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
½ tsp celery seeds
Few grinds of black pepper
100g granulated sugar
Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt Mix well. Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then rinse well with ice-cold water and leave to drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and honey and heat gently, stirring until the sugar has dissolved. Slowly add the spice paste, stirring well and then bring to simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.
Add the vegetables to the pan and return to simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tapping them gently on the work surface as you go to remove any pockets of air. Seal immediately.
Ideally leave for 3-4 weeks before oping the jar to allow the flavours to develop. Store in a cool dark, dry place for us to a year. Once opened there is no need to keep in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.
Sourdough crackers and crispbreads
Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to artisan cheeses, cured meats and dips.