There’s nothing like homemade relish! And this one’s the perfect accompaniment to burgers, cold meats and cheese
Makes:1.4 litres (2¼ pints)


  • 6 fresh corn cobs, trimmed with leaves and silky threads removed
  • 200g (7oz) white cabbage, trimmed and finely chopped
  • 2 medium onions, peeled and finely diced
  • 2 small red peppers, deseeded and finely diced
  • 175g (6oz) granulated sugar
  • 2 level tbsp flour
  • 2 level tsp salt
  • 2 level tsp mustard powder
  • ½ level teaspoon ground turmeric
  • 600ml (1 pint) distilled vinegar


  1. Cook the corn cobs in boiling, salted water for 3 minutes, then drain them. Using a sharp knife, cut the corn from the cobs.
  2. Mix the corn kernels with the cabbage, onion and red pepper.
  3. Blend the sugar, flour, salt, mustard powder and turmeric in a preserving pan, then gradually mix in the vinegar. Heat gently, stirring, until the sugar dissolves, then bring to the boil.
  4. Lower the heat, add the vegetables and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens.
  5. Spoon into sterilised jars, cover, seal and label.

Top tip: Use within 3 months. Serve with hot grilled meats or cold meat or cheese.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

Nutritional information per portion

calories 18(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.