Piccalilli

1. Break the cauliflower into small florets and dice the cucumber and onion.

2. Layer the vegetables with salt and leave for 12 hours, or overnight.

3. Rinse and drain thoroughly – this step is what gives the characteristic crunch.

4. Boil half the vinegar with the sugar; whisk the flour, mustard seeds, turmeric and curry powder smooth into the other half.

5. Pour the spiced mixture into the hot vinegar and cook, stirring constantly, into a thick yellow sauce.

6. Fold in the vegetables, boil together for 2 minutes, then pack into sterilised jars.

Tip: The essential accompaniment to British cold plates – a Ploughman's, ham or pork pie. Keep the vegetables crunchy, never cook them soft. Mature for at least 4 weeks before opening.