Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.


  • 125 g/ 4 oz tart eating apples
  • 125 g/ 4


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.