Autumn piccalilli with pear

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham. Ingredients: 2 small cauliflower, cut into small florets 400g silverskin or pearl onions 600g courgettes, cut into small chunks (about 2cm pieces) 6 firm pears, cored, and cut as the courgettes 100g salt 1.7l cider vinegar finger-length piece fresh root ginger, grated 2 tbsp coriander seeds 3 tbsp brown or black mustard seeds 300g golden caster sugar 8 tbsp cornflour 5 tbsp English mustard powder 3 tsp turmeric Method: 1. In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight. 2. The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce. 3. In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened. Source: Good Food