Serves 4-6


Slice the vegetables lengthwise, removing any seeds. Make pickling brine by heating the water to boiling and stirring in the salt until it dissolves. Leave to cool, then add the vinegar. Sterilize the jars with boiling water and pack with the assorted vegetables, dividing the spices amongst the jars. Pour in the cooled brine and seal the jars. They should be ready for sampling after being refrigerated for a month.


50g speck or pancetta diced

1 tbsp extra virgin olive oil

1 piece of Parmigiano rind, waxy side scrubbed with the back of a knife (optional)

1 sweet onion, diced

1 large carrot, diced

1 large celery stalk, diced

1 small leek, white and light green part only, diced

2 medium potatoes, peeled and diced

3-4 canned plum tomatoes, seeded and diced

600g mixed vegetables of choice (zucchini, green beans, squash, parsnip), diced

500g leafy vegetables such as Swiss chard leaves, shredded, stems peeled and diced

200g borlotti beans or chickpeas

Coarse sea salt and freshly ground black pepper to taste


To serve:

Basil leaves, torn

Grated Parmigiano

Extra virgin olive oil