Autumn on the island seems to serve up the most amazing sunrises.
This morning was incredible – it looked as if the sky was on fire. I snapped this with my iPhone through the bedroom window at about 7.30am.
We were both up not long afterwards. The cats were keen to be out first thing and disappeared into the long grass on the croft as soon as the door was opened.
Ferg turned up with his breakfast vole ten minutes later, agitating to be let in. They’ve both turned into good hunters, which is helping to keep the rodent population on the croft to almost manageable levels.
I’ve also been making piccalilli, slightly late for Christmas, but probably just in time. It takes five to six weeks to mature at minimum and I want some for the Boxing Day table. There’s nothing like piccalilli with cold ham or turkey.
Best friend Jan makes the most divine piccalilli. I remember doing a blindfold taste test many years ago with a spoonful of her homemade tasted against Fortnums finest. Hers won. I’ve used her recipe to make mine this year.
The pantry is now full of homemade cranberry mincemeat, tomato chutney and piccalilli, so I’m feeling reasonably prepared for Christmas from a condiment perspective.
Here’s to slow mornings, great sunrises, dark, starry skies and great chutney.
Ravencroft Skye 
That sunrise is wonderful! I tried making piccalilli once but I don’t think I cooked the veggies enough – the recipe said to be careful not to overcook them and I took that a bit literally. And the sauce was a bit bland. Maybe I should try again.
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This is Delias recipe. I’ve also made some with Pam the Jams recipe from the River Cottage cookbook. Neither are bland, and you can always add more spices or some chilli if you prefer a bit more of a kick
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Thank you. I will look for those.
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https://www.deliaonline.com/recipes/seasons/what-should-you-be-cooking-in-november/english-mustard-pickle-piccalilli?amp
Or
https://www.rivercottage.net/recipes/pams-piccalilli
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Thank you!
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What a sunrise!
The mighty hunter returns! Awesome. 😀
I was going through a book a friend passed on to me that’s all about preserving food in many different ways. I saw a recipe for piccalilli just yesterday. I am completely unfamiliar with it!
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It’s a tangy, mustardy relish with crunchy vegetables. I only eat it at Christmas to be honest, but it’s delicious 😊
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Oh, dear. I don’t like relish, and I don’t like mustard… LOL I’d still be willing to try it, at least once!
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The sunrise is amazing, no matter where you are in the world. Your mornings look like they are full of beautiful colour at the moment. Your piccalilli looks very yummy, it looks very like the condiment my father-in-law makes every year… we call it Pappy Pickles. We eat it by the jarful with cheese and fresh bread.
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It could well be a form of piccalilli – it’s been around for ages – since the 18thC at least – and it’s entirely possible that the recipe was carried out to Aus by settlers!
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It is a traditional recipe… he got it from his mum. The key is the malt vinegar apparently.
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I love piccalilli. I’ve never actually made it though. Maybe I should.
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Give it a try. Or maybe buy a good jar of it to try first (although homemade is infinitely better)
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Oh I’m like you, I always have a jar in at Christmas. Actually I should get my husband to make some. He’s just bought a food processor.
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