SWEET MARROW PICALILLI


Ingredients

1kg Marrow

50g salt

 

250-300g cauliflower

500g shallots

568ml malt vinegar 1 bottle

675g demerara sugar

7.5ml salt

5ml dry English mustard powder

22ml turmeric powder

30ml cornflour

 

Serves: 3-4 lb jars or more if jars are small

Source: Nose to Tail Eating, Fergus Henderson

Method

Peel, removes seeds and dice marrow.

Layer into a bowl with the salt and leave over night.

Drain and rinse the marrow well, dry on kitchen paper.

Break the cauliflower into tiny florets, cook in boiling salted water for 5 minutes, rinse in cold water and drain well.

Peel and coarsely chop the shallots add to jam pan or wide saucepan.

Add half the vinegar and cook together for about 10 minutes.

Add the rest of the ingredients except for cornflour and remaining vinegar.

You can add a little more vinegar at this stage if needed, must keep back enough to add with the cornflour.

Cook stirring occasionally for 30 minutes.

During this time wash out the jars and place in the oven at about 120C to dry.

After 30 minutes, mix cornflour with rest of vinegar.

Add to pan off the heat and cook stirring for a further 10 minutes.

Once thickened decant into the jars.

Wipe the tops of the jars once full, and put on lids, leave to cool.

Clean up jars, label well and keep for a minimum of 4 weeks.