Radioactive Christmas Piccalili. With Apple.

It wouldn't be Christmas without an oversized ham, a groaning cheeseboard and a dollop of radioactive piccalili.  So despite being seriously late (you are supposed to make this months in advance), I set to work this week making a few pots for the coming weeks.  

Not only is piccalili surprisingly easy to make, but it is a great use for bland cauliflower.  And best of all the homemade version looks just like the bought stuff despite being devoid of any E-numbers.  I added a little more sugar to ensure it is edible next week (rather than needing time to 'mature') and as a result it was pretty edible from the saucepan...I'm never ever going to buy piccalili again, instead my radioactive culinary moment will be a pre Christmas ritual forevermore.

Ingredients (makes 4 large jars)

2 cauliflowers, cut into small florets
10 shallots, cut into quarters
5 easting apples, cored and cut into small chunks
500 g courgettes or baby marrows, cut into small chunks
100 g salt
1.5 l cider vinegar
200 ml malt vinegar
a medium piece of fresh ginger, peeled and finely grated
2 tbsp coriander seeds
500 g caster sugar
8 tbsp cornflower
5 tbsp English mustard powder
4 tbsp tumeric

Method

1. Sterilse your jars and lids by popping them throw a cycle in the dishwasher.
2. Mix together the vegetables and apples in a large bowl, add the salt, cover with 2 l of water, cover with cling film and allow to soak overnight.

3. The next morning, drain the veggies, rinse, then pop in a large saucepan with the vinegar, ginger, coriander seeds and sugar.
4. Bring to the boil and simmer for 8 minutes or until the veg is starting to think about becoming tender. Drain the veg reserving the liquid.
5. In a large bowl mix the cornflour, mustard powder and tumeric together then gradually add the vinegar mixture, whisking as you go to stop lumps forming.

6. Return the yellow sauce to the saucepan and cook over a low heat, stirring, until it thickens (about 5 minutes). Stir in the veg and spoon into the jars.

7. Cover with a wax disc and keep for as long as you can resist in a cool dark place, I'm sure it will be fine for up to a year.

Just so delicious in any sarnie.