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Fennel
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Tenderstem broccoli joins bright fennel in this tangy chutney that's slathered between slices of soft white bloomer with wedges of mature cheddar.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
Energy | 2,606kJ/ 624kcals |
---|---|
Fat | 35g |
Saturated Fat | 21g |
Carbohydrates | 53g |
Sugars | 7g |
Fibre | 2.8g |
Protein | 23g |
Salt | 2.7g |
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