Mark Hix is a restaurateur, chef and food writer who writes regularly for The Esquire and The Independent. He is a star in his field having won the Glenfiddich Newspaper Cookery Writer of the Year award in 2003, being voted Best Cookery Writer by the Guild of Food Writers in 2005 and winning the Guild of Food Writers’ Cookery Book of the Year award in 2009 for his book, British Seasonal Food. His other cookbooks include Mark Hix on Baking, Hix Oyster and Chop House and his latest book which is a collection of 300 of Mark Hix’ best loved recipes, called, unsurprisingly, Mark Hix: The Collection. Many glorious thanks to Mark for donating his piccalilli recipe to Accumul8, you can follow Mark on Twitter here and Hix Restaurants here.
Piccalilli from Mark Hix
Makes enough to fill about two half litre jars.
Mark says “One of my favourite pickles to go with a pie, or cheese for that matter. It’s best left well alone for about a month after making, but you can tuck into it a bit sooner if you wish.”
1 medium cucumber, cut in half lengthways and the seeds scooped out with the point of a teaspoon
½ a head of cauliflower, trimmed, cut into small florets and halved
1 medium onion, peeled and cut into 1cm dice
1 tbs salt
150g caster sugar
60g English mustard
1tsp ground turmeric
1 small chilli, trimmed and finely chopped
270ml cider vinegar
20g corn flour
Cut the cucumber halves in half again lengthways, then chop into 1cm pieces. Put them in a dish with the cauliflower and onions, sprinkle over the salt and set aside for an hour. Wash well in cold water and drain in a colander.
In a saucepan, mix the sugar, mustard, turmeric, chilli and the two vinegars, then bring to a boil and simmer for two to three minutes. Meanwhile, mix the corn flour with a little water, then whisk it into the vinegar mixture and continue to simmer gently for five minutes. Mix the hot liquid with the vegetables, and leave the mixture to cool. Decant into sterilised preserving jars, seal and store in the fridge.
Recipe reproduced with kind permission of Mark Hix.