Piccalilli

A recipe of 1694 has the title ‘pickle lila, an Indian pickle’, and details vegetables preserved in a brine and vinegar sauce flavoured with spices, among them mustard seed and turmeric. It’s still much the same today, and is very easy to make. There are also any number of variations that you can try – different vegetables, mustards and vinegars.

This pickle eats wonderfully with cold meats, pâtés, cold pies and terrines. It also eats particularly well with oily fish, such as macker