Escabeche Pickled Crunchy Veg

Serves 8

Crunchy veg with a spicy bite


  • 75ml extra virgin olive oil
  • 12 cloves garlic
  • 1 red onion, sliced
  • 300g baby carrots, larger ones halved
  • 1 tsp black peppercorns
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh marjoram
  • 8 fresh bay leaves, plus extra to garnish
  • Pinch salt
  • 300g cauliflower florets
  • 4 jalapeno chillies, deseeded and chopped
  • 350ml distilled malt vinegar
  • 225ml water
  • 300g baby courgettes, halved lengthways
  • 300g baby turnip, cut into wedges
  • 100g radish, sliced


  1. Pour the oil into a pan and heat until hot, but not smoking add the garlic and onion and saut for 3 minutes, stirring continuously. Reduce the heat and add the carrots, peppercorns, herbs and salt. Cover and cook for 2 minutes.
  2. Add the cauliflower, chillies, vinegar and water, stir, cover and cook for 5 minutes.
  3. Add the courgettes and turnip, cover and cook for 5 minutes. Place into a large bowl, leave to cool then refrigerate until needed.
  4. When ready to serve, remove from the fridge and allow to come to room temperature. Mix in the radish and garnish with bay leaves.