“This quintessentially British condiment is simple to make, bursting with flavour, and stores perfectly in sterilised jars. Avoid storing it in plastic containers to prevent staining from mustard powder and turmeric, which can turn it bright orange!”

Makes 4-6 Kilner jars
Cooking time 20 minutes; Prep time 50 minutes

INGREDIENTS

500g small pickling onions, peeled

1 large or 2 small cauliflowers

2 red peppers, I like the Ramiro variety

2 carrots, peeled

2 courgettes, scrubbed

15g English mustard powder

1 large red chilli, finely sliced

500ml cider vinegar

15g turmeric

170g caster sugar

2 tablespoons cornflour

A few sprigs of thyme

Good salt and pepper

METHOD

Fill a large pan with water and a small handful of salt and bring it to the boil on the hob. Meanwhile, cut the veg into bite-size pieces and place in the pot to blanch for 1 minute. Remove from the pan and refresh in cold running or iced water. Drain the veg when cold and place into a large bowl with the thyme and chilli and season with salt and pepper.

Place the vinegar in a large pan with the sugar. When just about to boil add the turmeric, mustard powder and cornflour. To thicken, the flour must come to the boil, then carefully simmer for a minute or so. Keep an eye on this. Season and add this thick yellow paste to the veg and mix thoroughly. Place into sterilised jars and serve with your next ham, pie or terrine. It also tastes great with toasted sourdough and a good salad.