Tomato Piccalilli

• 500g Isle of Wight Tomatoes of your choice
• 200g cauliflower, broken into small florets
• 1 small courgette, diced
• 1 small red onion, finely sliced
• 2 tbsp fine sea salt

For the piccalilli sauce

• 300ml apple cider vinegar
• 100g golden caster sugar
• 1 tbsp English mustard powder
• 2 tsp mustard seeds
• 1½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tbsp cornflour
• 2 tbsp cold water
• 1 tbsp runny honey

Add your Isle of Wight Tomatoes, cauliflower, courgette and red onion to a large bowl. Sprinkle over the salt, gently toss and leave for 1 hour. Rinse thoroughly under cold water and drain well.

Add the vinegar, sugar, mustard seeds, turmeric, coriander and cumin to a large saucepan. Bring gently to the boil, stirring until the sugar has dissolved.

Add the drined vegetables and simmer for 3–4 minutes. Keep them slightly crisp rather than cooking until soft.

Mix the mustard powder and cornflour with the cold water until smooth. Whisk into the vinegar mixture and cook for another 1–2 minutes, until glossy and lightly thickened.

Stir through the honey, then remove the pan from the heat.

Spoon into clean jars, making sure the vegetables are evenly covered with the piccalilli sauce.

Allow to cool before refrigerating. Leave for at least 24 hours before eating to allow the flavours to come together.