Tracklements Particularly British Piccalilli, The Ideal Condiment for Cheddar, Cold Meats and Pork Pies or Partnered with a Ploughman's Board, Vegetarian and Vegan Friendly, Gluten Free, 270g Jar

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Lesley and Derek Kettlewell started making chutneys and preserves on their remote farm in Raydale when their son was diagnosed in 1978 as allergic to additives. First place the cauliflower florets, onions and 475ml vinegar together in a large saucepan, add the nutmeg and allspice and bring to the boil. Halve the cucumber lengthways, scoop out the seeds, halve lengthways again, then cut into 5mm slices. Put the cauliflower, carrot and green beans into one bowl of salted water and the shallot and cucumber into the other. Put plates on top to keep the vegetables submerged and leave for 24 hours. Use up your Sunday leftovers by adding our Traditional Piccalilli to a roast beef sandwich or add to your favourite salad bowl Everything from the vegetable slicing to the labelling is still carried out by hand. It’s no longer just Lesley and Derek, though, because sons Andrew and Matthew have been roped in to help.

Their traditional chutney recipes have stayed the same till this day – still made in small batches using locally-sourced Yorkshire fruit and vegetables wherever possible.Combine the sugar, mustard, turmeric and cornstarch in a large bowl,and mix to a paste with some of the vinegar. Put the vegetables into the pan and stir well. The sauce may not completely cover them, but stir them around. Cook over a gentle heat, stirring often, until the vegetables just soften, about 10 minutes. The sauce may thin a little as some of the juice from the vegetables comes out. While piccalilli and relish are similar in some ways, they are not the same thing. Piccalilli has larger pieces of vegetable, and is more diverse in its ingredients. Some people call it piccalilli relish, but it’s more than a relish! Give it a try with this easy, 7 step recipe, and I think you’ll agree. For the sauce, in a small food processor whiz the garlic, peeled ginger and chillies together to make a paste. If you want a milder sauce, remove the seeds from the chillies before you process them.

Grate the peeled apple, discarding the core. Put the apple and the spice paste into a large heavy-bottomed pan, around 6-8 litre capacity, and mix in 250ml vinegar. Place the pan on the heat, bring to a simmer, cover and cook for 5 minutes.Vegetables usually include cauliflower, gherkins or small cucumbers, pearl onions, and other seasonal vegetables. Also, piccalilly is just a misspelled version of piccalilli, as there is no y in the word.