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15 minutes

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5 minutes

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40 minutes

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15 minutes

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10 minutes

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20 minutes

Christmas recipes

Festive piccalilli

By Abigail Donnelly

Serves 5 cups

Difficulty Easy

Prep Time 20 minutes

Ingredients

1½ cups apple cider vinegar
1 cup water
150 g sugar
5 peppercorns
1 T ground turmeric
2 T ground ginger
14 pods cardamom, crushed
2 shallots, halved lengthways
3 cloves garlic, lightly smashed
6 bay leaves
400 g cauliflower florets, chopped
1 bulb fennel, roughly chopped
1 red chilli, halved
1 T butter
2½ T flour
2 T wholegrain mustard

Method

Bring all the ingredients except the vegetables, butter, flour and mustard to the boil. Simmer for 5 minutes, then add the vegetables and chilli in small batches.
Cook until tender but still slightly crunchy – about 4 minutes. Remove from the liquid.
Mix the butter and flour to form a paste. Add to the pickling liquid and whisk until the liquid has thickened.
Remove from the heat and stir in the mustard. Pour over the vegetables and bottle.

Cook's note: Make a big batch of this aromatic piccalilli and bottle half to give away as gifts (and save some for your pantry). Use Consol jars decorated with ribbons and a quirky printed label. Our version is made with festive spices – cardamom and ginger – and chunky vegetables. Needless to say, this is what you'll be eating on your gammon sandwiches all month long.

Browse more festive recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Khanya’s secret sweet fire sauce

Turmeric-and-coconut cabbage

Quick-and-easy kimchi

Mexican cheese dip with roast chilli and chorizo

Coconut-and-coriander three-potato salad

Butter-bean mash

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Hasselback potatoes

Chicken liver pâté