Tenderstem piccalilli & cheese sandwich

Tenderstem broccoli joins bright fennel in this tangy chutney that's slathered between slices of soft white bloomer with wedges of mature cheddar.

Ingreadient

• 1 fennel bulb
• 250ml cider vinegar
• 50g light brown muscovado sugar
• 2 tsp black mustard seeds
• 1 tsp yellow mustard seeds
• 1 tbsp mustard powder
• ¼ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp coriander seeds
• ½ tsp salt
• ½ tsp ground black pepper
• 1½ tbsp cornflour
• 200g Tenderstem broccoli, trimmed and cut into 2cm pieces
• 100g fine green beans, cut into 2cm pieces
• 2 echalion shallots, quartered lengthways and cut into thirds
• 8 slice/s white bloomer
• 75g salted butter
• 200g Essential Mature Cheddar, sliced

Step by step

1. Ideally, make the pickle a day before for maximum favour. Sterilise a 500g jar (see waitrose.com/howtosterilisejars). Thinly slice the fennel stalks, then use a peeler to thinly slice the bulb. Put the vinegar, sugar, spices, salt and pepper in a saucepan along with 80ml water and warm over a medium-low heat.
2. In another bowl, mix the cornfour with a splash of water to make a paste. Take a bit of the vinegar liquid and stir it in to loosen the paste, then, once it’s runny, pour into the saucepan. Stir until the sugar has dissolved. Add the vegetables and stir to fully coat in the liquid. Turn the heat up to medium and keep stirring. Cook for 4 minutes so the vegetables are starting to surrender to the heat but retain their crunch. Transfer to the sterilised jar and seal. Allow to cool. (It can now be kept, chilled, for up to 3 weeks.)
3. Once the piccalilli is cold, make sandwiches by buttering 2 slices of bread and sandwiching them with slices of cheese and a spoonful of the piccalilli. Repeat to make 4 sandwiches.