Harvy-Scarvy

Name: Harvy-Scarvy
Yield: Makes About 350 g / 12 oz
Cuisine: United Kingdom
Ingredients: 125 g/ 4 oz tart eating apples; 125 g/ 4 oz red shallots; salt and pepper; 5 tbsp extra-virgin olive oil; 125 g/ 4 oz celery; 4 tbsp cider vinegar

Preparation info

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Snack
Starter
Condiment
Vegan
Gluten-free

Method

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.