Tenderstem piccalilli & cheese sandwich

Name: Tenderstem piccalilli & cheese sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 fennel bulb; 250 ml cider vinegar; 50 g light brown muscovado sugar; 2 tsp black mustard seeds; 1 tsp yellow mustard seeds; 1 tbsp mustard powder; ¼ tsp ground turmeric; ½ tsp ground cumin; ½ tsp coriander seeds; ½ tsp salt; ½ tsp ground black pepper; 1½ tbsp cornflour; 200 g Tenderstem broccoli, trimmed and cut into 2cm pieces; 100 g fine green beans, cut into 2cm pieces; 2 echalion shallots, quartered lengthways and cut into thirds; 8 slice/s white bloomer; 75 g salted butter; 200 g Essential Mature Cheddar, sliced

Tenderstem broccoli joins bright fennel in this tangy chutney that's slathered between slices of soft white bloomer with wedges of mature cheddar.

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Vegetarian

Serves4
CourseLunch
Prepare20 mins
Cook10 mins
Total time30 mins
Pluscooling

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1 fennel bulb
250ml cider vinegar
50g light brown muscovado sugar
2 tsp black mustard seeds
1 tsp yellow mustard seeds
1 tbsp mustard powder
¼ tsp ground turmeric
½ tsp ground cumin
½ tsp coriander seeds
½ tsp salt
½ tsp ground black pepper
1½ tbsp cornflour
200g Tenderstem broccoli, trimmed and cut into 2cm pieces
100g fine green beans, cut into 2cm pieces
2 echalion shallots, quartered lengthways and cut into thirds
8 slice/s white bloomer
75g salted butter
200g Essential Mature Cheddar, sliced

Ideally, make the pickle a day before for maximum favour. Sterilise a 500g jar (see waitrose.com/howtosterilisejars). Thinly slice the fennel stalks, then use a peeler to thinly slice the bulb. Put the vinegar, sugar, spices, salt and pepper in a saucepan along with 80ml water and warm over a medium-low heat.
In another bowl, mix the cornfour with a splash of water to make a paste. Take a bit of the vinegar liquid and stir it in to loosen the paste, then, once it’s runny, pour into the saucepan. Stir until the sugar has dissolved. Add the vegetables and stir to fully coat in the liquid. Turn the heat up to medium and keep stirring. Cook for 4 minutes so the vegetables are starting to surrender to the heat but retain their crunch. Transfer to the sterilised jar and seal. Allow to cool. (It can now be kept, chilled, for up to 3 weeks.)
Once the piccalilli is cold, make sandwiches by buttering 2 slices of bread and sandwiching them with slices of cheese and a spoonful of the piccalilli. Repeat to make 4 sandwiches.

Typical values per serving when made using specific products in recipe