Piccalilli With Battered Fish

Step 1

Defrost frozen Edgell Vegetables.

Step 2

Blend cornflour, salt, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Pour the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.

Step 3

Pour a little of the hot vinegar over the blended spice paste, stir well and return to saucepan. Boil 3 - 4 minutes.

Step 4

Remove from heat, carefully fold the well drained vegetables into the hot, spicy sauce.

Step 5

Pack the pickle into warm, sterilised jars, seal immediately.

Step 6

Cook frozen I&J Fish following packet directions. Serve with cooled piccalilli.