As a rule you can’t go wrong with anything cheese related; cheeseboard, afternoon tea, sandwiches & toasties. Also great with cooked meats or sausages. Equally enjoyable with fish, vegetables, and vegan food. Ideal for the perfect summer ploughman’s lunch.

In a large jug, stir the salt into 2.5 litres cold water until it has dissolved. Pour into 2 large mixing bowls and set aside. Lesley and Derek Kettlewell started making chutneys and preserves on their remote farm in Raydale when their son was diagnosed in 1978 as allergic to additives. Combine the sugar, mustard, turmeric and cornstarch in a large bowl,and mix to a paste with some of the vinegar.Their traditional chutney recipes have stayed the same till this day – still made in small batches using locally-sourced Yorkshire fruit and vegetables wherever possible.

Gluten Free, Vegan, Low in Fat, 0.5 Syns (per tablespoon) on Slimming World plan. Great Taste Award 2016 IngredientsUse a variety of vegetables; radishes, baby carrots and fennel are all delicious in piccalilli – just remember that all the vegetables should be cut to roughly the same size. Halve the cucumber lengthways, scoop out the seeds, halve lengthways again, then cut into 5mm slices. Put the cauliflower, carrot and green beans into one bowl of salted water and the shallot and cucumber into the other. Put plates on top to keep the vegetables submerged and leave for 24 hours. Cut vegetables into small, bit-sized pieces. Place in large bowl and sprinkle with salt. Mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly. Blend cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Use up your Sunday leftovers by adding our Traditional Piccalilli to a roast beef sandwich or add to your favourite salad bowl For the sauce, in a small food processor whiz the garlic, peeled ginger and chillies together to make a paste. If you want a milder sauce, remove the seeds from the chillies before you process them.

Grate the peeled apple, discarding the core. Put the apple and the spice paste into a large heavy-bottomed pan, around 6-8 litre capacity, and mix in 250ml vinegar. Place the pan on the heat, bring to a simmer, cover and cook for 5 minutes.kg washed, peeled seasonal vegetables. Select 5 or 6 from: cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots, peppers, nasturtium seed pods. Everything from the vegetable slicing to the labelling is still carried out by hand. It’s no longer just Lesley and Derek, though, because sons Andrew and Matthew have been roped in to help.

Cover and simmer for 8 minutes. Now, take the lid off and stir in the cucumber, beans sugar and garlic. Bring the mixture up to simmering point again and cook for a further 5 minutes uncovered. The vegetables should still all be slightly crisp - so don't go away and forget them. Now set a large colander over a large bowl and pour the contents of the saucepan into it and leave it all to drain (reserving the vinegar). Then mix the mustard powder, turmeric and flour together in a bowl. Gradually work in 2 additional tablespoons of vinegar and 1-2 tablespoons of water so that the mixture becomes a fairly loose paste. Next add a ladleful of the hot vinegar drained from the vegetables, and transfer the blend to the saucepan. Bring to the boil, whisking with a balloom whisk, and gradually adding the remaining hot vinegar. Boil gently for 5 minutes, then transfer the vegetables from the colander to the large bowl, and pour over the sauce. Stir well to mix, then spoon the piccalilli into warm sterilised jars (see below), with waxed discs and tight lids. Keep for 2 months in a cool, dark place before eating. While piccalilli and relish are similar in some ways, they are not the same thing. Piccalilli has larger pieces of vegetable, and is more diverse in its ingredients. Some people call it piccalilli relish, but it’s more than a relish! Give it a try with this easy, 7 step recipe, and I think you’ll agree. Combine all the vegetables in a large bowl and sprinkle with the Kosher salt and leave for 24 hours. Ingredients: Sugar (32%), Malt Vinegar ( barley) (28%), Onions (16%), Cauliflower (16%), Tomato (16%), Turmeric (2%), Mustard Powder (1%), Cornflour (0.3%), Salt (0.03%).Mix the sugar, mustard powder, turmeric and cornflour together in a bowl and, using another 250ml of the vinegar, gradually mix to a smooth liquid. Add the remaining 250ml vinegar then scrape this into the pan. Put the vegetables into the pan and stir well. The sauce may not completely cover them, but stir them around. Cook over a gentle heat, stirring often, until the vegetables just soften, about 10 minutes. The sauce may thin a little as some of the juice from the vegetables comes out.