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1 hour
First broadcast:
Wednesday 26 December 2012

Join Livvy and Chrissie for guest music and fun for Boxing Day lunch.

  • Dishy Chef Dish of the Day

    Home Made Piccalilli by Matt Lord of Charlton House, Shepton Mallet

    400g cauliflower, cut into florets
    200g 1cm diced carrots
    200g 1cm diced green beans

    Prepare and soak overnight in:
    1l cold water
    200g salt

    Remove the vegetables and wash off under cold water. Bring a large pan of water to the boil and add the vegetables, bring back to the boil, then remove the vegetables and refresh them in cold water.

    Mix to a paste:
    75g flour
    45g tumeric
    45g English mustard powder
    25g ground ginger

    Then bring:

    1l malt vinegar
    200ml cider vinegar
    200ml white wine vinegar

    to the boil and whisk in the paste into this to thicken. Boil for about 10 minutes and season with
    150g castor sugar

    Chill and stir into the veg. The piccalilli is best after about 5 days.


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