Eating In

700ml malt vinegar
2tbsp coriander seeds
500g cauliflower in 3cm florets
2 onions peeled and chopped
3tbsp English mustard powder
3tbsp plain flour
1tbsp turmeric
2tbsp ground ginger
150ml cider vinegar
100g beans cut into 1cm slices
½ a cucumber quartered and cut into 1cm slices (or substitute courgette)
2 garlic cloves peeled and sliced
200g granulated sugar

Boil the malt vinegar and coriander seeds together in a large pan. Add the cauli and onions and simmer for a few minutes. Don’t let them lose their crunch. Put the mustard, flour, turmeric and ginger in a small bowl and whisk in the cider vinegar. Add the remaining vegetables, garlic and sugar to the pan and stir until the sugar has dissolved. Drain over a large bowl to collect the vinegar. Put the mustard mixture in the pan and bring to the boil. Gradually add the drained malt vinegar and simmer for 10 minutes until thick enough to coat a spoon. Add the vegetables and take off the heat. Spoon into kilner jars or any jars without metal lids.