Speedy Piccalilli

Combine the white wine vinegar (150 ml), golden caster sugar (75 g), turmeric (1.5 tsp), leaves (2 bay), and sea salt (1 tsp) with water (100 ml) in a medium pan over low heat; bring slowly to the boil.

Meanwhile, blanch the cauliflower florets (200 g), carrot (1), runner beans (100 g), and chilli (0.5 green), one vegetable type at a time, in boiling water for [1-2 mins] until tender. Transfer to a colander with a slotted spoon to drain. Mix the cornflour (4 tsp) with cold water (2 tbsp). Start 2m timer

When the vinegar mixture comes to the boil, add all the blanched vegetables. Return to the boil, stir in the cornflour mixture, and simmer until thickened. Remove from the heat and stir in the wholegrain mustard (1 tbsp). Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. It will keep for 2 weeks in the fridge.