This traditional pickle condiment to pies and picnics makes great use of in-season vegetables (or hard fruits). The options in the recipe could be swapped for a combination of carrots, crisp apples, unripe peaches, courgettes, nasturtiums buds, radish pods, gherkins or cucumbers. Cauliflower is usually always there - although romanesco works well instead too. By salting the vegetables first but not cooking them they retain a really lovely crunch. 

This larder stand-by cross between a pate and a rillette is well-worth the advance investment of time. It will keep for weeks and just needs to come be brought to room temperature for serving with good bread and pickles.