I think I wasted my time this morning lighting a new stick of patchouli and lemon incense. The mornings trip to the lotty resulted in a monstrous glut that could only mean an afternoon spent preparing chutney and a house oozing the homely charm of hot spicy vinegar.
There are a couple of cauliflowers in that shot but I’ve deliberately avoided a close up of them. I think cauliflowers are designed to be picked the moment you spot them, flush with their juvenile tight white heads. I was a little greedy and hoped for huge curds to rival my dads. I chopped a stray outer leaf off to protect from the sun and left for another couple of weeks to swell. Inevitably the severed leaf rotted and formed an ideal pied-a-terre for numerous detritivores which did their best to make me weep.
I’m not wasting them though, deep cleaning with a tooth brush and a heavy handed shave, left the heads in good enough nick to form the basis of a piccalilli chutney.
I’ve doctored the recipe from Greenforks who made a far more appealing looking sauce than me but then Waitrose had run out of turmeric powder – there has obviously been a run on piccalilli making.