Piccalilli Photo: Natalie Boog

This is more like a chutney than the American version and comes from British Food by British chef, and Jeremy's good friend, Mark Hix.


1 medium lebanese cucumber, halved and seeded

1/2 large cauliflower, cut into small florets

1 medium brown onion, finely chopped

1 tbsp sea salt

150g caster sugar

70g dijon mustard

1/2 tsp ground turmeric

1 small chilli, chopped

150ml malt vinegar

125ml white wine vinegar

1 tbsp cornflour

150ml water


Cut the cucumber into 1cm pieces. Place in a bowl with the cauliflower, onion and salt. Mix and leave for one hour. Rinse well, drain and place in a bowl. Combine sugar, mustard, turmeric, chilli and vinegars in a saucepan. Bring to a simmer for three minutes. Mix cornflour and water together and add to vinegar mix. Simmer gently, stirring for five minutes. Pour hot liquid over vegetables and let cool. Store in sterilised jars for one week before using. Serve with ham off the bone.

Makes about 1kg.

Sterilising jars

When pickles and jams are made they should be stored in sterilised jars. To do this, wash jars well in warm, soapy water, then place in a 100C oven for 10 minutes. Alternatively, place the jars in a large saucepan of water, bring to the boil and simmer on the stove for 10 minutes. Lids can also be sterilised in the oven or in simmering water - but use metal lids, not plastic ones or those with rubber seals. If jars are being filled with a hot jam or pickle mixture, make sure the jar is still hot when filled and the filling is above 85C. Once the lid is on firmly, turn the jar upside down until cool.