Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Harvy-scarvy was originally a pungent Norfolk speciality, made from apples, onions and malt vinegar.
The recipe below is for a more subtle variation on the theme. Use it with any cold meat, though it is particularly good with pork.
Dice the unpeeled apple, shallots and celery into a bowl. Season with salt and pepper and pour over the oil and cider vinegar. Stir, cling-wrap and leave to let the flavours develop for 2 hours.
Stir again before serving.