Use up leftover Christmas ham and roast potatoes in this hearty brunch dish from Simon Rimmer.
225g/8oz small pickling onions or shallots
225g/8oz cauliflower, broken into small florets
225g/8oz cucumber, seeds removed, chopped
225g/8oz French beans, trimmed
125g/4½oz coarse rock salt
325g/11oz white wine vinegar
85gg/3oz light muscavado sugar
1 tbsp English mustard powder
1 tbsp ground ginger
1 tbsp ground turmeric
1 tbsp mustard seeds
2 garlic cloves, chopped
2 red chillies, chopped
1 tbsp cornflour
salt and freshly ground black pepper
900g/2lb leftover ham, cut into large pieces
For the piccalilli, put all the vegetables into a large bowl and sprinkle with salt. Cover the bowl with cling film and leave overnight.
Drain the vegetables and rinse well, then pat dry with kitchen paper.
Bring the vinegar, sugar, mustard powder, ginger, turmeric, mustard seeds, garlic and chilli to the boil in a saucepan, then add the prepared vegetables and simmer for 8-10 minutes, or until just tender.
Mix the cornflour and 50ml/2fl oz water together, then add the paste to the mixture and cook for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
Spoon the piccalilli into sterilised jars.
For the potato cakes, mix the roast potatoes, mashed poatoes and spring onions together in a bowl. Shape the mixture into 10cm/4in cakes.
Heat the goose fat in a frying pan and fry the cakes for 2-3 minutes on each side. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Fry the black pudding and rosemary in the same pan used to fry the potato cakes for 2-3 minutes on each side.
To serve, place the potato cakes onto serving plates, top with some ham and black pudding. Serve the piccalilli alongside.
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