Centre Travel

225 g cucumber, cubed 225 g green tomatoes, chopped 225 g onions, sliced 225 g shallots, peeled and left whole 225 g cauliflower  florets 225 g celery, chopped generous 1 litre water 25 g salt 25 g flour 2 teaspoons dry mustard 1/4 teaspoon turmeric 75 g sugar. Spiced vinegar: 600 ml malt vinegar blade of mace few peppercorns few cloves pinch of allspice, ground cinnamon and chilli powder. Place all vegetables in a large bowl and cover with water and salt. Cover the bowl and leave overnight. For the spiced vinegar, place the vinegar and all spices and cook in microwave for 6 1/2 minutes, stirring once. Allow to cool. Next day drain and rinse the vegetables and place in a bowl. Cover and cook for 4 minutes in microwave. Mix the flour, mustard, turmeric and sugar to a smooth paste. Pour the remaining spiced vinegar into a jug and warm, until hot. Pour on to the blended flour and stirring cook for another 1 1/2 to 2 minutes. Pour the vinegar mixture over the vegetables. Cook for 10 minu...

4 ounces grated Cheese 2 tablespoons melted butter or margarine 2 ounces plain flour 1 teaspoon dry mustard Dash of Cayenne 3 tablespoons sherry 3 ounces stuffed green olives Combine ingredients except olives. pat mixture round each drained olive to cover completely. Arrange on a greased baking sheet and bake in a hot oven (400 F Mark 6) 10 minutes. Serve hot. Makes 16 to 18

8 fluid ounces tomato juice 1 teaspoon lemon juice 1 teaspoon grated onion 1 clove garlic. crushed 1/4 teaspoon Worcestershire sauce 1/4 teaspoon celery salt 1/4 teaspoon ready-made horseradish sauce salt and pepper Combine all ingredients together in a screw-top jar. Cover tightly and shake contents well.