While being incredibly moreish in both summer and winter, piccalilli is also the perfect recipe to make now for Christmas gifts, writes Kate Young By Kate Young for The Little Library Café, part of ...

Start the piccalilli recipe a day ahead. To make piccalilli, place vegetables in a large bowl, add the salt and toss to combine. Place an upturned plate on top of vegetables, cover with plastic wrap ...

I always feel very nostalgic about Piccalilli, but I never remember eating much of it as a child, so wasn’t sure why. I have memories of my mother with her huge mixing bowl full of neatly hand-chopped ...

You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones. You’ll fall in love with this ...

Use whatever vegetables you have plenty of that taste good raw. A mix of runner beans, cauliflower, carrots, shallots and French beans works well, and some recipes include cucumber, courgettes, ...

Piccalilli is a tangy, vegetable-based relish that likely originated from Indian pickles. In Eric's recipe, cauliflower, beans, gherkins and onions are flavoured with mustard and spices. It's a great ...

Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices. First, to start the process you will need to mix the cauliflower ...

The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away. For the piccalilli, cut the vegetables into ...

An excellent start to a hearty dinner party or picnic, these duck rillettes with piccalilli are a special at Curtis Stone's restaurant Gwen. “Rillettes are usually as simple as piling shredded duck ...

Pies and tarts week sounds more like something you’d see advertised on a student union wall back in the 90s but alas no, it’s week five of the Great British Bake Off and after last week’s ‘bingate’ ...

I am perplexed by piccalilli. It has been around for centuries, yet no one knows where it came from. Its ingredients are a hybrid. The vegetables and mustard are undoubtedly British, but the turmeric ...