RECIPE: Chef Hennie’s British piccalilli

Chef Hennie Nel makes British favorite - Piccalilli served with a vegetable tartine on sourdough toast.

Chef Hennie Nel makes British favorite - Piccalilli served with a vegetable tartine on sourdough toast.

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

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READ: Care and passion the secret to creating delectable dishes