Piccalilli

Piccalilli is the crunchy, mustard-and-curry vegetable pickle of English cooking, which only truly matures into something delicious over weeks.

1. Break the cauliflower into small florets, and cut the cucumber and the onion into small cubes.

2. Salt the vegetables generously, and leave them to stand overnight, so they release their liquid – this keeps them crunchy.

3. The next day rinse the vegetables and drain them well.

4. In a pot bring the vinegar to the boil with the sugar, the mustard seed, the turmeric and the curry powder.

5. Mix the wheat flour lump-free with a little cold vinegar or water, add it to the hot liquid, and stirring constantly thicken it – the sauce is right when it coats the back of the spoon.

6. Fold the drained vegetables into the thick, golden dressing, fill it hot into jars and seal them.

Tip: It is finest after at least 3-4 weeks' maturing; serve it with cold platters and alongside roast meats.