Piccalilli

300 g cauliflower, broken into florets

200 g cucumber, halved lengthwise, seeds discarded, cut into 1 cm pieces

200 g French beans trimmed and cut into 2 cm lengths

200 g crisp young courgettes, yellow or green, halved and cut into 1 cm slices

1 large orange or yellow pepper, seeded and cut into short strips

3 tbsp fine salt

SAUCE

2.5 tbsp cornflour

1 tbsp ground turmeric

1 tbsp ground ginger

2 tsp mustard powder

1 tbsp whole yellow mustard seeds

2 tsp coriander seeds, crushed

600 ml distilled (white, malt) vinegar

200 g golden caster sugar

1 x jar pickled silverskin onions, drained