What’s cooking at twool HQ… Kimalilli

With a bountiful abundance of courgettes and, I have to say, a bit of a reputation for my Kimalilli I cooked up a pot full here at twool HQ this weekend. Andrew, our wool merchant, is coming down from Yorkshire to help with the clip collection in a couple of weeks’ time and it’s his favourite. It’s really easy to make full of chunky vegetables and delicious with cheese, barbecues and cold meats… scrummy, but you must wait at least 2 weeks before you dive in!!

1 large cauliflower broken into little florets
1lb of onions chopped
2lb mixed chopped vegetables, runner beans, French beans, courgettes
2 cloves crushed garlic
2.5 pints white vinegar
1lb sugar
2oz dry mustard
1oz Turmeric
1 teaspoon ground Coriander
4oz plain flour
2 teaspoons salt

1. Simmer the cauliflower, onions and 2 pints vinegar in a large preserving pan for 10 mins
2. Add all the other vegetables, garlic and sugar and cook for another 10 mins
3. Mix the mustard, Turmeric, Coriander, salt and flour with the other .5pint of vinegar to a smooth paste
4. Stir the paste really well into the vegetables to avoid lumps forming and cook for a further 10 mins
5. Spoon into sterilized jars with lids and leave to cool

Yum!