Recently, at a restaurant, Neil had some corned beef with a vivid yellow condiment called Picalilli, or Picadilly as I used to call it. This is a British institution, both beloved and treated with indifference, even though it pronounces it's presence strongly. A regular feature on the Ploughman's lunch plate, Picalilli is a strong mustard and turmeric scented pickle, usually composed of cauliflower, courgette (zucchini) and carrot, although many other vegetables can be substituted. Neil enjoyed it so much with his corned beef, he asked me to make some, so I did, although it won't be ready to eat until Christmas, (which is perfect, as my mum would always make a big spread of cold meats and pickles for Christmas tea). Recipe at bottom of post
