Piccalilli is a classic British condiment, inpired by Indian pickles. It is used on everything from sandwiches and Scotch eggs to cheese boards and cured meats. (For the Fortnum & Mason Scotch Egg recipe, click here.)
This recipe is courtesy of Tom Parker Bowles, author of Fortnum & Mason: The Cookbook.
- 4 Cups water
- 1/2 Cup caster sugar
- 1 Cup white wine vinegar
- A few strands of saffron
- 1/4 Teaspoon curry powder
- 1 Tablespoon turmeric
- 1 bay leaf
- 1/2 head of cauliflower, divided into small florets
- 2 carrots, thinly sliced
- 1 yellow carrot, thinly sliced
- 3 Teaspoons arrowroot
In a pan, combine the water, sugar, vinegar, saffron, curry powder, turmeric, and bay leaf and bring to the boil, stirring to dissolve the sugar.
Add the vegetables and simmer until just tender, then remove them from the pan with a slotted spoon.
Mix the arrowroot to a paste with a little water and stir it into the cooking liquid.
Simmer for 1-2 minutes, until thickened, then remove from the heat and leave to cook.
Return the vegetables to the mixture.
Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)