Piccalilli

Piccalilli - I have seen grown men cry at it's old fashioned flavour but is it a pickle or a chutney? Who knows and I don't really want to waste time debating it

It has a unique flavour - and colour - and as a side to a lovely piece of cheese, a crusty roll, maybe some salad, it is unbeatable

The great thing about Piccalilli is that it uses a lot of the late Summer glut of vegetables to make something completely delicious. Useful for using up a marrow (!) green beans, cauliflower and several other seasonal vegetables and then having it on the shelf at least until the next year's glut comes along!

You can make your own additions to make it into what you like but I tend to stick to the traditional recipe - see what you think

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x