Homemade piccalilli

Instructions

1. Put the malt vinegar and coriander seeds in a pan and bring to a boil. Add the cauliflower florets and shallots then reduce the heat and simmer for 4 5 minutes.
2. Add the green beans to the pan along with the cucumber, garlic and sugar. Stir until the sugar is dissolved, then cook for a further 3 minutes.
3. Strain the veg, leaving the liquid in the pan. Put the English mustard powder, plain flour, turmeric and ground ginger in a small bowl and slowly whisk in cider vinegar, until smooth.
4. Whisk the mustard mixture into the pan liquid and simmer for 10 12 minutes until thickened. Stir through the veg.