Spanish pickled vegetables in escabeche (Verduras en escabeche)

1. Cut the carrots into slanting rounds, divide the cauliflower into small florets, peel the onions (whole if small, quartered if large) and lightly crush the unpeeled garlic cloves.

2. Heat the olive oil in a saucepan and cook the onions, garlic, carrots and bay leaves over medium heat for 5 minutes so the oil takes on their flavour.

3. Take off the heat and stir in the paprika (it would burn in hot oil, so only now), then pour in the wine vinegar and water and add the peppercorns, sugar and salt.

4. Return to the heat, add the cauliflower, bring to the boil and cook for 5-6 minutes so the vegetables stay crunchy.

5. Fill clean jars while hot, making sure the vegetables are completely covered with liquid, seal and leave to cool.

6. Leave to mature in the fridge for at least 1 day and serve cold with roasts, fish or tapas; it keeps for 2 weeks in the fridge.

Tip: Escabeche is both a vinegar and an oil pickle – add the paprika only off the heat, otherwise it turns bitter.