grandma sarah


Grandma Sarah’s Piccalilli

I know that piccalilli is relatively inexpensive to buy but, I am sure that when you have tasted this recipe you will be surprised how scrumptious it is.

This recipe is delicious, easy to make and very versatile. It is a tasty accompaniment to lots of different cold meats, pork pies, and cheeses. It is perfect for barbecue’s to accompany sausages, steak and beefburgers as a spicy relish.

This old fashioned recipe is easy to make with it’s own unique taste and I’m sure you will find it a must have in your kitchen to use at any time.

You can also add one or two table spoons of the piccalilli 5 mins before the end of cooking to sausage casseroles and meat stews, to give the dish that extra spicy taste, these are delicious served with mashed potato for a good nourishing meal for all the family.

This recipe will make four medium sized jars of piccallili.

Heat the oven140C fan/120Cgas

Wash the jars in hot soapy water and rinse them well, Place the jars onto a baking sheet and put them in the oven for about 5 mins.


Another classic serving from the Grandma Sarah collection

Carefully take them out and place upside down on a tea towel with the lids and set aside.

For the piccalilli you will need:

250g/8ozs small pickling onions peeled or 1 small jar of silverskin onions

250g/8ozs cauliflower cut into florets (small pieces)

250g/80zs cucumber diced

250g/8ozs courgette diced

1 large red pepper diced

1 pint of white vinegar


1 teasp salt

1 heaped teasp of English mustard (ready mixed is also fine to use)

1 teasp ground ginger

1 teasp of tumeric

1 teasp ground cumin

1 teasp coriander

1teasp black peppercorns

2 heaped teasp cornflour to thicken.

In a large pan put the vinegar, salt, spices and the vegetables bring to the boil and simmer for 5 mins until the vegetables are just cooked through.

Mix the cornflour with a little water and add to the pan and stir thoroughly until the pickle mixture thickens and simmer very gently for 2 minutes.

Take the pan off the heat and leave to cool for a minute.

Spoon into the jars making sure they are filled up to the top with the hot pickle, seal with the lids and leave to cool.

Store for at least a week before eating to allow all the spices to infuse.

This piccalilli will last for a month if stored in a cool dark cupboard.

Simnel Cake

Simnel Cake

Here is another lovely comment which was posted on FB from a lady who bought the GAR book and made the Simnel Cake recipe from the book for her family at Easter.

Me: Hiya, hope your cake turned out. Ok.

It did Patricia…..delicious!!!! Took it over to our Sons today and he loved it along with his wife and our four granchildren. Need to make another one for when our daughter comes home on tues to see how Claire likes it ( I am sure she will if I get it right)!!!

Your delicious Easter Cake!!!! Learning good old fashioned, tasty cooking and baking all over again because of you Patricia and I can’t thank you enough………you are a gem!!!! xxx

Sandra Robinson.