First place the cauliflower florets, onions and 475ml vinegar together in a large saucepan, add the nutmeg and allspice and bring to the boil. Use 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. 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. 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.

Gluten Free, Vegan, Low in Fat, 0.5 Syns (per tablespoon) on Slimming World plan. Great Taste Award 2016 Ingredients

What is Piccalilli?

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. 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 Ingredients: Sugar (32%), Malt Vinegar ( barley) (28%), Onions (16%), Cauliflower (16%), Tomato (16%), Turmeric (2%), Mustard Powder (1%), Cornflour (0.3%), Salt (0.03%).

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. Little did they know they would be contributing to a food movement for real honest food made with only natural ingredients, and their chutneys and jams soon began to win awards. 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. Combine the sugar, mustard, turmeric and cornstarch in a large bowl,and mix to a paste with some of the vinegar.

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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. 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. 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.