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Ingredients

• ½ small cauliflower (350g), chopped coarsely
• 2 medium carrots (240g), sliced thinly
• 2 trimmed celery sticks (150g), sliced thickly
• 2 small green tomatoes (260g), chopped coarsely
• 1 large green cucumber (400g), sliced thickly
• 10 baby brown onions (250g), quartered
• 1 cup (260g) coarse cooking salt
• 1.25 litres (5 cups) white vinegar
• 1 cup (220g) sugar
• 1 tbsp ground turmeric
• 1 tbsp mustard powder
• ½ tsp ground ginger
• 2 cloves garlic, crushed
• 2 red Thai chillies, seeded, chopped finely
• ¼ cup (35g) cornflour
• ¼ cup (60ml) white vinegar, extra

Method

Combine the cauliflower, carrot, celery, tomato, cucumber, onion and salt in large bowl. 
Cover and leave to stand overnight.

Rinse vegetables under cold water then drain well. Combine vinegar, sugar, turmeric, mustard powder, ginger, garlic and chilli in large saucepan and bring to the boil.

Add vegetables and simmer, covered, for about 5 minutes or until vegetables are just tender. Stir in blended cornflour and extra vinegar; stir over heat until mixture boils and thickens.

Put in a food processor and blitz then spoon hot piccalilli ketchup into sterilised kilner jar and seal.

Will keep in the fridge for about 1 month.

Ingredients

• 500g forced rhubarb, washed well and cut in to 2cm chunks
• 50ml cold water
• 90g caster sugar
• 1 large pinch salt
• 125ml red wine vinegar
• 1 tbsp arrowroot
• 4 tbsp cold water

Method

Place the rhubarb and water in a stainless steel pan and cook over a gentle heat until you have a thick stew (about 10 mins). Liquidize and pass through a fine sieve.

Add the caster sugar, salt and vinegar to the rhubarb and bring the boil.

Cook down gently until the sauce is thick, similar to double cream, which will take about 20-25 minutes.

Pour the ketchup into a sterilized jar or Kilner jar. Seal securely and place the jar in to  a saucepan with a tea towel or cloth in the base to keep the glass off the bottom of the pan. 
Pour in enough warm water so that the jar is just covered.

Pop a thermometer in the pan and heat the water in the pan to 90°c (I use a sugar thermometer for this) then turn down the heat and leave for exactly 20 mins, making sure the temperature stays the same. This will sterilize the ketchup.

Carefully remove the hot jar from the water and place on a wooden board or tea towel as sometimes the jar will crack if placed on metal/cold surface.

Cool and then leave to mature for at least a month (up to 3 months) somewhere cool and dark. Once opened eat within a week.

Ingredients

• 1 tbsp plain flour
• 4 tsps caster sugar
• 1 dessert spoon English mustard powder
• Pinch of salt
• 2 eggs
• 100ml white wine vinegar
• 150ml double cream
• Squeeze of lemon juice

Method

Mix together flour, sugar, mustard and salt. Beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water and stir until warmed and thickened. (This will only take 4-5 mins)

Once ‘cooked’, remove the bowl from the heat and leave to cool.

Now it is time to add the cream, be as generous as you like. You’ll need a minimum of 100ml. Finish with a squeeze of lemon juice. The sauce will keep for 1-2 weeks in the refrigerator.

Ingredients

• 350g crushed digestive biscuits
• 100g melted butter
• 1.4kg mascarpone
• 450g sugar
• Splash vanilla essence
• 5 eggs
• 300g melted plain chocolate

Method

Mix together the digestives and melted butter, press in to the bottom of a loose bottomed cake tin and put in the fridge to chill.

Combine the mascarpone, sugar, eggs and vanilla. Mix well and pour on to the biscuit base. Poure melted chocolate on top and use a cocktail stick to swirl it until you have a marbled pattern.

Bake for 35 minutes at 160°. Then turn the oven off and leave the cheesecake for at least 2 hours.