Make it don't buy it: piccalilli

1. 1

   Chop cauliflower into small florets, discarding the stalk.

2. 2

   Dice the courgette into 1cm chunks and cut the beans into 1cm lengths, and the onion into 1cm dice so all the vegetable chunks are a similar size.

3. 3

   Toss the vegetables together in a large bowl, sprinkle with the salt, cover with a tea towel and leave overnight/12 hours.

4. 4

   The next day, place the vegetables in a large, heavy-bottomed or preserving pan.

5. 5

   Pour in the vinegar and water and add the ground ginger and turmeric.

6. 6

   Bring to the boil and then simmer for five minutes until the vegetables are tender but still firm.

7. 7

   Pour through a sieve into a bowl, reserving the liquid.

8. 8

   Put the vegetables to one side.

9. 9

   Pour the liquid back into the pan, add the sugar.

10. 10

    Bring to the boil then mix together the cornflour and mustard powder with a little water to form a paste and add to the liquid to thicken, repeating with more cornflour if necessary.

11. 11

    Reduce the heat and simmer for around 5 minutes until you have a thick, dark yellow sauce.

12. 12

    Add the vegetables to the pan and stir everything together well.

13. 13

    Leave to cool completely before spooning the piccalilli into sterilised jars and seal.

14. 14

    Tastes best left in a cool dark place for 4-6 weeks before eating.

* Per serving · 4 servings · Values may vary.