RECIPE: Chef Hennie’s British piccalilli

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Head chef of Spier Farm Café, Hennie Nel, is not a fan of fancy, fussy cooking. In fact, the chef believes that the secret to a great meal is honest, authentic and unpretentious food made with the best quality ingredients. He shares his recipe for the British pub grub favouritepiccalilli spread on a slice of toasted sourdough bread and topped with a medley of roasted vegetables.  

Piccalilli is yellow relish of pickled veggies and spices and is a must for buffet tables, plates of cooked ham and cold beef. It is easy to make and can be stored in sealed jars for several months. 

READ: Care and passion the secret to creating delectable dishes


  • 1 large head of cauliflower (cleaned florets) 
  • 10g turmeric 
  • 600g cocktail onions (drained) 
  • 500g cocktail gherkins (drained) 
  • 750ml brown malt vinegar 
  • 1.25l water 
  • 30g corn flour 
  • 350g sugar 


  • Clean your cauliflower heads to have bite sized florets. 
  • In a large pot, add water, vinegar, turmeric, sugar and bring to a simmer dissolving the sugar. 
  • Add cauliflower, gherkins, onions and bring to a simmer.  
  • Make a slurry by mixing one-part corn flour with three parts cold water and add to the mix. 
  • Cook for 3 minutes or until thick. 
  • Bottle in a sterilized jar and keep for up to 6 months. 

READ: Care and passion the secret to creating delectable dishes


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