Romer's recipes - Piccalilli Recipe

Piccalilli - Makes 6lb (3kg) Ingredients 3lb (½kg) squash or courgette (after preparation) ½ cucumber 1lb (½kg) cauliflower 1lb (½kg) shallots ½lb (250gms) runner or french beans Coarse sea salt 3 pints vinegar 1tsp mustard seeds 6 chillies (finely crushed or chopped) 1oz (30gms) turmeric 1oz (30gms) dry mustard powder 4oz (125gms) caster sugar 1 dessert spoon cornflour	Recipe Archive Piccalilli Winter Soups Stuffings for chicken, pork, goose Christmas Pudding Christmas mincemeat & sweet pastry Pork Chops with Cornish Cream & Mixed Mash Spanish Macaroni Sweethart tart Hot devilled Crab Fresh Pesto & Pasta Rhubarb and orange crumble Asparagus Risotto
Method Peel the squash and cucumber and cut into small chunks (no need to peel courgette) Peel shallots and cut beans into strips, break the cauliflower into florets, place all these on a large dish, in layers, with a handful of salt between layers and a sprinkling on top Leave overnight Shake of excess salt and put vegetables into a large pan and cover with the vinegar Add mustard seeds and chillies and boil all together for 15 minutes Mix the turmeric, sugar, mustard powder and cornflour, with a little water, to a smooth paste Add paste to the pan of vegetables, slowly stirring all the time Return the piccalilli to the boil and cook for a further 5 - 8 minutes stirring constantly Pour into hot jars and cover and tie down when cool
About Romer After running a successful and noted restaurant, in Mevagissey, for over 17 years, Romer moved to Penzance where she has been freelancing as a chef for the past 10 years. Making anything from a single cake to a complete wedding feast, an intimate dinner party or a corporate lunch. Her cooking is justifiably famous, and many well-known media personalities are among her clients. If you're travelling to Penzance and need a B+B go for the best breakfast in town and stay with Romer at the Blue House