Prep time: 30 mins
500g good-quality cooked turkey ham, cut into very thick slices 2 large pieces cheese, such as mature Cheddar
and Stilton 1 loaf farmhouse bread, thickly sliced 2 apples, cut into chunks chutney, to serve pickled onions, to serve mustard, to serve For the piccalilli: 100g sugar 1 litre apple cider vinegar 1 cauliflower, broken into small
500g French beans, trimmed and cut into large pieces 1 cucumber, peeled and thickly diced 2 tsp mustard powder 2 tsp turmeric 1 tsp honey 2 garlic cloves, crushed 3 tbsp white vinegar 9 tbsp sunflower oil 1 red onion, sliced salt and black pepper For the beetroot salad: 1/2 tsp caraway seeds, toasted 4 tbsp vegetable oil 2 shallots, finely shopped 4 tbsp red vinegar 4 beetroots, boiled, skinned and roughly chopped
salt and black pepper Method:
1. For the piccalilli, boil sugar and apple cider vinegar in a pan. Add cauliflower, beans and cucumber. Cook for three minutes then drain. 2. In a small mixing bowl, combine mustard powder, turmeric, honey, garlic and vinegar. Season with salt and pepper, stir well and add sunflower oil. 3. Put onion in a bowl, add vegetables and dressing and toss together. Keep refrigerated and use within two days. 4. For beetroot salad, toast caraway seeds in a little of the vegetable oil in a hot frying pan. Put seeds in a bowl and mix with shallots, vinegar and remaining oil. Add beetroot and stir gently. 5. Assemble all components on a wooden board to serve.