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ROBERT CLEAVERS' EASY PICCALILLI

GROW ‘N’ EAT

A cooking session with Robert Cleaver,
Proprietor of the Carron Restaurant, Stonehaven

Robert introduced his session by explaining that he was interested in gardening with a difference: his early retirement project was to be a 60-foot polytunnel where he could grow all manner of fruit and vegetables.  However, whatever method of gardening was chosen there would be times when cropping was prolific and it was vital to be ready to deal with ‘gluts’ whether it be tomatoes, courgettes or any other crop.

Methods of preserving fruit and vegetables were worth exploring and experimenting with and a number of ideas would be mentioned throughout the session, many of them suitable for putting into nice jars for presents.

By this time the piccalilli vegetables had cooked sufficiently and Robert added his paste to the simmering pan, stirring whilst it thickened. He continued to stir for two minutes to ensure that the mixture remained smooth.  The piccalilli would then have been put into hot, sterilised jars, filling them to the brim, and sealed immediately.  This would then keep for many months.

 

As a final highlight, Robert passed round some of his tomato and rosemary bread to dip into a jar of his home-made piccalilli.  Wonderful; there was not a scrap left!
 

Rob’s Piccalilli Recipe

 

500g green beans

500g fennel

3 whole red peppers

200g baby corn

500g cauliflower

500g broccoli

200g pickling onions or small shallots

 

All the above ingredients diced into 2 cm pieces (approx).

 

1.5ltr water

1.5ltr cider vinegar

2 tablespoons plain flour

1 tablespoon turmeric

0.5 tablespoons ground cumin

0.5 tablespoons curry powder

0.5 tablespoons paprika

0.5 tablespoons mustard seeds or English mustard (if you like it spicy)

3 tablespoons brown sugar

0.5 tablespoons salt

 

METHOD

 

In a large pan place the water, vinegar,salt and brown sugar.  Bring to the boil.

Place vegetables, turmeric, cumin, curry powder, paprika and mustard seeds into the boiling water.  Simmer for 12/15 minutes.

Place flour into a mixing bowl and whisk enough water into the flour to make a smooth-running paste.  Pour this paste into the simmering pan, mixing all the time.

Once the mixture returns to the simmer, continue gently for 2 minutes.

Sterilise preserving (Kilner) jars and fill to the brim with piccalilli while the jars are still hot, and seal immediately.

ENJOY WITH SALAD OR CHEESE.