The Family Cook Book

Joe is in exam lockdown, revising every day at the library and therefore surviving on a diet of sandwiches. I decided to make a few of the relishes and chutneys from ' what katie ate ' to give him some rather more interesting alternatives to the usual mayo and chilli sauce combo. Aubergine and pepper chutney Ingredients  1 large aubergine Olive oil, for cooking Sea salt and freshly ground black pepper 3 red peppers 3  shallots, finely chopped 2 cloves garlic, finely minced 250ml apple cider vinegar 110g caster sugar 1 teaspoon smoked paprika Method Preheat a barbecue or chargrill pan to hot. Cut the aubergine length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into large pieces and place in a medium-sized saucepan. Preheat the oven to 160˚C fan-forced. Cut the peppers in half lengthways and re...

I got the new Mark Hix book for my birthday and one of the things I spied was his recipe for picallili. I love picallili, I associate it with my childhood and in particular a ham and picallili sandwich, which is still one of my favourite things in the whole world..... well ok maybe not in the whole world ... but its pretty damn lovely. The recipe is very very easy. I can't tell you what it tastes like yet because I have to let it sit for at least a week ... which is torture. I will report back when I unleash the turmeric hued loveliness from its darkened lair in the cupboard above the pasta. Ingredients * 1 medium cucumber, halved and seeded and then quartered * 1/2 large cauliflower, cut into small florets * 1 medium onion, diced (I had to use a red onion) * 1 tbsp sea salt * 150g caster sugar * 70g english mustard * 1/2 tsp ground turmeric * 1 small red chilli, chopped * 275ml cider vinegar * 125ml white wine vinegar * 1 tbsp cornflour ...