Cheeseboard Piccalilli

A well-spiced wintry piccalilli, perfect for serving with festive ham and cheeses.

Hands-on time 35min, plus overnight salting and cooling. Cooking time about 10min.

Makes 4 x 380ml jars

● 1 small cauliflower, broken into mini florets

● 250g butternut squash, peeled and cut into 1cm cubes

● 150g baby carrots, peeled and cut into 1cm slices

● 1 red pepper, deseeded and cut into 1cm pieces

● 4 shallots, quartered

● 2tbsp fine sea salt 600ml cider vinegar

● 175g granulated sugar

● 40g fresh root ginger, peeled and grated

● 1 long red chilli, deseeded and finely chopped

● 1tbsp coriander seeds, lightly crushed

● 1tbsp mustard seeds

● 3tbsp cornflour

● 3tbsp English mustard powder

● 1tbsp ground turmeric

1 Mix the cauliflower, squash, carrots, pepper and shallots in a large colander, sprinkle over the salt and toss to coat. Put colander over a large bowl, cover and leave for 12hr, or overnight, to draw out excess moisture.

2 When the vegetables have been salted, in a large pan heat the vinegar, sugar, ginger, chilli, coriander and mustard seeds. Bring to a simmer, stirring to dissolve the sugar, then add vegetables. Simmer for 2-3min, until partially cooked but still crunchy. Lift out the vegetables using a slotted spoon and set aside (reserve liquid in pan).

3 In a small bowl, mix the cornflower, mustard powder and turmeric with 100ml water to a smooth paste. Whisk into the pan and heat, stirring constantly, for a few min until bubbling and thickened.

4 Return vegetables to the pan; mix. Spoon into sterilised wide-neck jars, making sure each jar has an even distribution of vegetables and sauce. Seal and cool completely.

PER 1TBSP 15cals, <1g protein, <1g fat (0g saturates), 3g carbs (2g total sugars), <1g fibre

TO STORE Store in a cool dry place for up to 3 months. Chill after opening.