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Book on the Beach May

Silver Bay Jojo Moyes

If you missed out on Me Before You and One Plus One, then give this a try. Moyes transforms Romance to “edge-of-the-seat status. Once you read Silver Bay, you’ll rush to Barnes & Noble or Waterstones for the others.

From the New York Times bestselling author of Me Before You and One Plus One, in an earlier work available in the U.S. for the first time, a surprising and moving romance set in an old-fashioned seaside town on the verge of unwelcome change

Liza McCullen will never fully escape her past. But the unspoiled beaches and tight-knit community of Silver Bay offer the freedom and safety she craves—if not for herself, then for her young daughter, Hannah. That is, until Mike Dormer arrives as a guest in her aunt’s hotel.
The mild-mannered Englishman with his too-smart clothes and distracting eyes could destroy everything Liza has worked so hard to protect: not only the family business and the bay that harbours her beloved whales but also her conviction that she will never love—never deserve to love—again.

For his part, Mike Dormer is expecting just another business deal—an easy job kick-starting a resort in a small seaside town ripe for development. But he finds that he doesn’t quite know what to make of the eccentric inhabitants of the ramshackle Silver Bay Hotel, especially not enigmatic Liza McCullen, and their claim to the surrounding waters. As the development begins to take on its own momentum, Mike’s and Liza’s worlds collide in this hugely affecting and irresistible tale full of Jojo Moyes’s signature humor and generosity.

A later tome by Jojo Moyes was called “Me Before You” and made into a movie with Emilia Clarke and Sam Claflin. It’s a moving and brilliant story. Click the poster to go to the movie.

Chef Craig – Philosophy

Read Craig’s fascinating take on food and the evolution of his style.

Creativity

….without an audience, it’s meaningless

Creativity is what keeps my food evolving and the work involved in creating and inspiring a team of chefs, not only because it is central to the passion and commitment of everyday work in a kitchen but also because the creativity of the food is what makes people want to come back to the restaurant. The restaurant is like a workshop where new dishes, concepts and techniques are developed and shared with the guests. Without an audience, the creations would have no meaning. To be truly creative, a dish must be interesting and new. The aim is to create dishes and techniques that fully engage the guest’s sensory, emotional and intellectual faculties. To surprise and encourage them to experience food in new and unexpected ways.

A study in Rabbit

Understanding Nouvelle Cuisine

 When I became a chef, I was strongly influenced by nouvelle cuisine, a new cooking style from France that had shorter cooking times and a lighter cooking style. This challenged the rules of classic cuisine. Local cuisines as a source of inspiration is important when creative. Although this creative method had its roots in nouvelli cuisine, it has also helped me forge my independent style. Fusion cuisine combines ingredients, classic dishes, and cooking techniques from several parts of the world in one dish. As a creative method, it is the most successful when used in my own individual style, resulting in articulate and innovative dishes.

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Multi National Tastes

Absorbing influences from other countries is complex and can operate in many different ways. On travelling to the Mediterranean, I discovered that, unlike many ingredients, frit could fit into more than one basic taste group. It can be sweet, sour and bitter all at the same time. Japanese influenced me with a style of formal dining with many courses that are finely balanced in taste, texture, cooking technique and presentation, emphasising spirituality, ritual and sequence of eating, which values the total experience. Exploring, touching, tasting, and analysing all of this opens up different routes, which results in new dishes sooner or later.

“Creativity means changing your mind every day.”

Food for the Senses

Eating involves the use of all the senses. Each sense can be seen as a separate creative method, but in many cases, the interaction between different senses produces the most interesting results.

Sight- often, the first sense transmits information about the dish

Hearing- the least important sense for the act of eating, can still play an interesting role in biting into an apple or a thin sheet of caramel.

Touch- temperature is the guest’s first tactile sensation & then textures transmit many different sensations. A puree or liquid can become a mousse, foam, granite, sorbet or jelly, and altering ingredients’ natural texture can radically alter a diner’s perceptions.

Smell- is a vital component of flavour and the complex interaction between the sense of smell and taste.

Taste- taste is the heart of eating, taste buds identifies sweet, salt, bitter, sour.

  But the sensory judgement is made in the mind

        A Question of Balance

        “You have to find a balance between what you want to do, what is possible and what the guest would like.”

        The natural textures, colours, and culture of Saint Lucia provide a rich source of inspiration for me. Forcing ideas gets you nowhere, and patience is essential. There are different levels of creativity in cooking. You can follow a recipe and add a few touches of your own, or you can create a new recipe of your own, which is the highest level of creativity. I keep creative notebooks filled with ideas, concepts, and sketches for new dishes, which I am always adding to. I even write down ideas from dreams, take one of them, start developing it, and see it evolve on a plate. Exploring, touching, tasting and analysing the food and ideas resulting in a new dish.

        Extracting pulp from tamarind and using the peel to make a tamarind infusion for the foam to enhance a fish dish. Trying different methods of slicing a pumpkin is simple but the most fundamental way of experimenting with a vegetable, and it can lead to completely new ways of using it. After years spent working in restaurants, my mental plate, the flavours and textures of thousands of ingredients, and countless hours of cooking, tasting and experimenting with dishes all contribute to a chef’s mental recipe book. Using this provides shortcuts that help create a new dish that evolves quickly. It allows you to use this knowledge of the flavours and textures of ingredients to image how they might combine together, also good to make notes of these combinations to create with later.

        Ingredients are the chef’s raw materials, and the qualities of a dish greatly depend on the raw materials chosen.

        Seared Scallops, Roasted Pumpkin Seeds & Pumpkin/Maple Puree

        Ingredients

        1lb fresh hand dived Scallops

        800g pumpkin

        200g heavy cream

        200g milk

        50g unsalted butter

        1 tablespoon curry powder

        Pumpkin puree

        Cut the pumpkin into large cubes and place on a baking sheet drizzle with oil cover with foil and roast until the flesh is tender. Remove from the oven and scrape the pumpkin in to a blender, bring the milk and cream to boil with the curry powder. Pour into the blender and blend until totally smooth. Add butter a small piece at a time. Season to taste.

        Pumpkin & Maple syrup dressing

        3 table spoon pumpkin seed oil

        1 table spoon Maple syrup

        1 lime

        Kosher salt & pepper

        Mix all the ingredients together season to taste

        Curried Filo discs

        Cut out the filo pastry, which is double layered into 80mm circles, and sprinkle with coconut oil, curry powder & rock salt. Place on a baking sheet and cook until golden brown, approx 8 minutes in an oven 350 degrees F

        Sky Baby

        Read the amazing journey home of Graeme & Sue

        We sent Graeme and Sue Smith, who recently stayed for their second visit, our customary “safe-journey-home” message and received a very unexpected response.

        You should know that Mr and Mrs Smith, Canadians flying home on Air Canada, are both Obstetricians, based at Queen’s University, Kingston, Ontario.

        During the return flight, the cry, usually reserved for the movies, “Is there a Doctor on Board?” alerted Graeme and Sue, and their hands went up.

        Imagine their surprise when they were faced with a pregnant woman who was very ready to give birth.

        Not only doctors but also Obstetricians, Graeme and Sue, could tackle this with ease, but how lucky was Mum to be?

        The birth went well, but the plane needed to land to transport Mum and Baby to the hospital. The nearest stop was Bermuda. The crew’s air time timed out, so everyone had to spend an extra night in Bermuda.

        You must admit, it’s a cool excuse for being late back to work!

        It was most likely just routine for Graeme and Sue, but hey, it’s one for the books, nonetheless! Well done, guys. The Cap Maison team is in awe, and we look forward to your stay next February.

        Now, think about this. Is this new-born; American, Canadian, Bermudan or what?

        Lisa Moorish

        Lisa Moorish is an English singer-songwriter. She had a solo career beginning in 1989 and was the lead singer of the indie band Kill City in the early 2000s.

        Lucky for us Lisa is a guest at Cap Maison this weekend and will perform at The Naked Fisherman in the afternoon this coming Saturday. Time 2:00pm – 5:00pm Saturday 24th February.

        Origins

        Moorish was born in Walworth but grew up in Brixton, South London. She is of mixed race: her father, Henry Watt, is a black Jamaican “mixed with Irish, Scottish, Asian”, whilst her mother, Iris, is English and from Middlesbrough. They met in a Hammersmith club. 

        Music career

        Moorish began her musical career in 1989 at 17, when she signed to Jive Records. She released two singles with Jive; later, in 1991, she released two singles with Polydor. She was signed to Go! Discs in the mid-1990s and produced an album (I’ve Gotta Have It All, 1996). She also collaborated with George Michael on a version of his Wham! Hit “I’m Your Man”.

        In 1995, Moorish performed backing vocals on an acoustic version of the Oasis song “Fade Away” for the Warchild charity album.

        In 1996, Moorish provided backing vocals on Northern Irish indie band Ash’s hit single, “Oh Yeah”, which reached No. 6 on the UK Singles Chart.

        In the early 2000s, Moorish was a member of the indie band Kill City. They were a four-piece consisting of Moorish, fellow songwriter “Welsh” Pete Jones on bass and guitarists Tom Bowen and Stuart Le Page. In 2004, they released their debut EP, White Boys, Brown Girl, on Alan McGee’s Poptones label. Nash Gierak (Mower) joined the new bass line in 2004–2006, alongside Tom Lindley and Pete Denton (from the chart-toppers the Kooks) on guitar.

        In December 2003, Moorish recorded a cover of “Fairytale of New York” with Johnny Borrell on BBC Radio 6 Music. She has frequently performed with Drew McConnell. In 2006, Moorish appeared on the “Strummerville” charity single, covering The Clash’s “Janie Jones”, which peaked at No. 17 in the UK Singles Chart.

        March Reads

        Black Thorn follows the story of DI Marnie Rome as she investigates a series of brutal murders in London. The killer, known as the Black Thorn, is targeting vulnerable women and leaving behind a trail of violence and destruction. As Marnie and her team race against time to catch the perpetrator, they uncover dark secrets and twisted motives that lead them down a dangerous path.

        Sarah Hilary’s Black Thorn is a gripping and intense thriller that will keep readers on the edge of their seats. The author expertly weaves together a complex and compelling plot, filled with twists and turns that will leave readers guessing until the very end. The characters are well-developed and relatable, and the tension is palpable throughout the novel. Hilary’s writing is sharp and evocative, creating a dark and atmospheric setting that adds to the overall sense of unease and suspense.

        Black Thorn is a must-read for thriller fans. Perfect for losing yourself in storyland, luxuriating around the Cap Maison pool.

        Quirky Dates in March

        If your Multiple personalities embrace National Peanut Butter Lovers Day, Multiple Personality Day, National Oreo Cookie Day, and National Cereal Day then between March 1st and March 7th is perfect for you.

        but as sit happens we are going to begin with March 8th – International Women’s Day. Be extra kind today to all the women in your life, and show some grace to every woman you meet today. Women appreciate it more than you know. But it’s also a time to celebrate those achievements made by the women in our lives

        March 9th is Picnic Day and Popcorn Lover’s Day so perhaps it may be a good time to treat that woman in your life to a movie or a good old-fashioned lunch on the grass. If you are at Cap Maison, there are so many scenic spots to choose from on the property. Ask the concierge to plan a picnic day for you.

        Moving on to March 11th, International Fanny Pack Day. Well, if you have one, here is your permission to use it today.

        March 12th is Girl’s Scout Day and Plant a Flower Day. So here is your chance to help a Girl Scout do a good deed. Lilies and Orchids are my favorites.

        March 14th is National Potato Chip Day, so if you have been called a couch potato in the past, today is your day to make the most of it. For the Mathematicians out there, you may already know this, but March 14th is also Pi day. Because yes, it is 3.14

        Now for a biggie – Not only is March 17th St. Patrick’s Day, but it is also Corned Beef and Cabbage Day. What a way to be patriotic and celebrate the Irish! I am sure the Cap Maison kitchens can create some gourmet version of this!

        March 18th is National Quilting Day. Go on then. Find some scraps and make… Something

        March 19th is Let’s Laugh Day, so grab the remote and put on your favorite stand-up special. You will need that good laugh as you head into March 20th, which is International Earth Day. The light-hearted you will pay a little extra attention to the environment. Make a special effort to reuse and recycle today. Express your love for Mother Nature in simple ways like enjoying fruits from her trees or bathing in the ocean.

        March 20th is also the Spring Equinox, where there is an equal number of hours of sunlight as there is darkness. With the world in perfect balance and everyone expressing their love for Mother Nature, it is no wonder that this day is also the International Day of Happiness.

        Off the heels of Earth day comes World Agriculture day on March 21st. Plant a tree or several of them. If you are feeling lazy, this can be as simple as, gently spreading the seeds from fruit or peppers out in your yard.

        March 23rd is National Puppy day. Whether you have a puppy, a grown dog or several 4 legged friends, today is the day to shower them with love.

        March 24th is National Cheesesteak Day. Not cheesecake! Cheesesteak. I’m sure the chef at The Cliff can prepare a Cheesesteak sandwich if you ask.


        March 25th is Pecan Day and Waffle Day. Too bad pecan waffles can’t be a thing, but today is a good excuse to enjoy a pecan pie.

        March 26th is National Spinach day. Not the tastiest, but since it is Earth month, I am trying to sprinkle as much green as possible

        March 30th is National Doctor’s Day. If you know your doctor’s number, send a personal message of thanks for his/her service.

        We end the month on March 31st with National Crayon Day. Be childlike. Be playful. And don’t forget to act the fool tomorrow!

        See you in April

        Classic dessert recipes from St Lucia – Chocolate & Peanut Fondant

        This is one of the delicious dessert recipes from St Lucia that is a long-held secret at Cap Maison. We have persuaded Chef Jones to share it with us. Try it at your next dinner party. Your guests will love it!

        Ingredients

        6 ounces (170g) 70% dark chocolate

        1/2 cup (113g;) unsalted butter

        1/4 cup (31g) white flour 

        1/2 cup (60g) confectioners’ sugar

        1/8 teaspoon salt

        2 large eggs

        2 large egg yolks

        4 dessert spoons Natural Peanut Butter

        Unsweetened Cocoa powder to line the molds


        Instruction

        Preheat oven to 425°F (218°C).

        Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.

        Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

        Butter the ramekins and dust with the cocoa powder, spoon chocolate batter evenly into each prepared ramekins

        push a teaspoon of natural peanut butter into each ramekin and just cover with the chocolate batter

        Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm; the tops will still look soft.

        Serve with vanilla ice cream

        Save the Quirky Dates – November 2023

        Every month offers up a cluster of quirky dates and events. We have fun seeing how we can weave them into life at Cap Maison.

        Quirky Dates for the new Season

        While I am sure the seasons are changing in certain parts of the world, it remains HOT in St. Lucia. I think it’s a new season for us here. April – ? We have no idea when this will end. We are all praying that it is November. That on Wednesday the 1st, we will get our first chill – 23°. It may be funny to you, but that’s my dream right now. Seriously, the Trade Winds are beginning to cool us down.

        Until then, I can look forward to November 1st being National Author’s Day. I can celebrate myself and some of my favorite authors, by going through my Commonplace Book. And also make a realistic plan for finishing one of the manuscripts that I am currently working on.

        November 1st is also World Vegan Day. I know I asked you to visit a vegan restaurant on World Vegetarian Day sometime ago, but now is your chance to truly honor this day. If you are on property at Cap Maison, challenge yourself to only order vegan dishes from Breakfast to Dinner. We may make a convert out of you.

        November 2nd is All Souls Day. A day to pray for your deceased friends and family members. November 2nd is also Men Make Dinner Day, so ladies take note. It is also Deviled Egg Day so perhaps we can request this for dinner if our male chef can pull it off.

        November 3rd is Sandwich Day. Move over grilled cheese, today you can get creative. I once had goat cheese, arugula and candied rhubarb sandwich. I was hungry. I had to use what was available.

        November 3rd is also Housewife’s Day, so this is an excuse for the men to make sandwiches all day while the housewife’s get a day off at the spa. Or you can treat her to a solo trip to Cap Maison…or if you live on Saint Lucia, treat her to a spa day.

        November 4th is Book Lovers Day. I’ve read 48 books so far this year, so I’d say I’m a book lover. But even if you are not as obsessed as I am, this is a good day to pick up the book that you have been longing to read. If you are on property at Cap Maison, there are endless nooks to escape to with a book. You cannot beat the warm sunshine, with the soundtrack of the waves crashing against the rocks and birds chirping overhead. Perhaps a chilled Chardonnay by your side.

        November 4th is also Check Your Blood Pressure Day. High blood pressure is a silent killer. Walk into any clinic and ask for your blood pressure to be checked. You may be saving your own life. Most pharmacies sell them and they aren’t expensive.

        November 6th is Saxophone Day. I can already hear Kenny G playing…

        November 7th is International Merlot Day. Confession, I’m a merlot girl so I have marked my calendar. Wherever you are, pour yourself a glass. If you are on property at Cap Maison, go down to the cellar and have a bottle of our finest. Merlots are just so light and satisfying.

        November 11th is World’s Veteran’s Day and in the UK Remebrance day. Take some time out today to honor those who risked their lives to serve and protect your country.

        November 12th is Diwali Day, a five day Hindu Holiday tradition. Diwali is essentially a festival of lights, celebrating light over darkness, good over evil, knowledge over ignorance, hope over despair. It’s a must for your bucket list.

        November 12th is also World Pneumonia Day. It is a day designated by the WHO to raise awareness and promote the prevention and treatment of Pneumonia. If you don’t know enough about the disease, use the day to do some research and see if you can be of service.

        November 13th is Caregiver Appreciation Day. I have always believed that the people who look after your kids and your parents should be paid very handsomely and should be spoiled rotten. Great Caregivers should be appreciated. If you are thinking of taking a sick relative on vacation, why not take the caregiver along to Cap Maison. Give them a few days off when they get here. You have no idea what this will mean to them.

        If you can’t make it to Cap Maison, give your caregiver a day off today with a gift voucher for something you know that she or he will appreciate.

        November 13th is also World Kindness Day. Please, just be kind to everyone. You cannot fathom the breaths of your kindness. Kindness is contagious. An act of kindness can literally change the trajectory of someone’s day. You never know what someone is going through. Just be kind, even when you may not feel like it. The person you change, may just be yourself.

        November 14th is World Diabetes Day. We have all witnessed the rise in obesity and diabetes over the last decade. Walk into a clinic today and get your blood sugar checked. Make a conscious decision to cut back on sweets and sugar, not just for today but going forward. Your future self will thank you.

        November 14th is also Young Readers Day. Many kids today need to be motivated to pick up a book or kindle. But it is up to us to cultivate the habit. I give my 11 year old niece a reading challenge, where I buy her a physical book. She has to read it, (my sister takes away her phone and gives her dedicated reading times). Then we meet when she is done and she gives me a book report over Ice Cream and Pizza. Not a bad deal. I kinda have to do the ‘aunty monthly outing’ thing anyway, so why not slip in a bribe. Happy to say that she now wakes up early so that she can try to sneak in a few chapters before she has to get ready for school.

        November 15th is Clean Your Refrigerator Day. I don’t need to elaborate on this. As quirky dates go, this is a killer.

        November 15th is also National Philanthropy Day. We often think of Philanthropists as the super wealthy but we too can be small town philanthropist. Be kind. Help the less fortunate. At the beginning of the school year, a group of family members and a few friends sponsor a family of 5 kids who lost their mom. We buy them school books, stationary, uniforms, shoes and pay for school lunches for the year. Start with one. Do what you can.

        November 16th is National Fast Food Day. So. Yes. Of course it is frowned upon, but we all do it. Even if we know, that we shouldn’t. BUT, today is National Fast Food Day, so you are free to eat in, pick up or delivery, whatever fast food you fancy. The Naked Fisherman sells burgers, but they are Kobe beef!

        November 17th is Homemade Bread Day. Fun Fact. I’ve been making bread since I was 14. I still bake my own bread. It is very easy. If you have never tried, you can find countless recipes online. Challenge yourself. If you are successful, you will never want to buy bread again. But you will.

        November 17th is also World Peace Day. We have been praying for peace since we have all been alive. On this day we are encouraged to be kind to others and seek peaceful solutions to conflict. I hope in observance of this day, there will be a ceasefire in the Middle East and Ukraine. Keep praying.

        November 23rd is Thanksgiving in the US. On this day we are to pause and be grateful for all the things that matter to us. It is usually a day celebrated with family and friends, over food, music and laughter.

        If you are on property at Cap Maison, look out for our delicious Thanksgiving Menu and our fun activities throughout the day.

        November 23rd is also National Expresso Day. You may just need a couple of these to get your through the Thanksgiving holiday celebrations.

        November 24th is Black Friday. One of the craziest shopping days of the year. Retailers usually offer huge ‘best of the year’ discounts to entice shoppers. And everyone falls for it. You might even find a Cap Maison Black Friday deal.

        Incidentally November 24th is also Buy Nothing Day. A protest against commercialism. I think this is silly. If the retailers are giving me 80% off something I need, please don’t tell me not to buy it on Black Friday?

        November 25th is Small Business Saturday. As you make preparations to shop for the Christmas season, try to support small businesses. Walk around your local flee market, or find small business expos in your city. If you are in St. Lucia, there are many small businesses in the malls and tourist markets. I am sure you can find gifts for just about anyone on your wish list.

        November 27th is Cyber Monday. This is traditionally the Monday after Thanksgiving. Similar to Black Friday, but usually offered by online retailers Cyber Monday has now become one of the biggest shopping days of the year.

        November 28th is French Toast Day. After all this shopping, you may just need something simple and comforting, because you can’t afford anything else, or because you feel bad for all that shopping. Jazz up your French toast with maple syrup, strawberries and slithered almonds. If you are on property at Cap Maison, let us comfort you with our excellent French toast for breakfast.

        November 30th is National Mason Jar Day. Mason Jars have literally fed the world. Even if you are not into canning, mason jars are a one of the best food saving vessels known to man. They are not only great for food storage, but they are used by many small businesses for jams, candles, cakes, candies and creative gifts. Let’s see what you can create this holiday season!

        Finally, one or two very quirky dates: 7th is “Red Hair Day”, 20th is “World Absurdity Day”, 27th “Pie in the Face” Day. Go figure!

        Wanda Serieux Writer, Book lover, Merlot lover

        Vegetarian Cuisine – Butter Roasted Cauliflower Florets

        Vegetarian Cuisine has come a long way since the time when all you would be offered would be a salad or Risotto. Leading restaurants throughout the world offer delicious vegetarian dishes applying as much creativity as with meat and fish recipes.

        Here’s one of Craig’s favourites from his vegetarian cuisine playbook.

        Butter Roasted Cauliflower Florets, Smoked Puree. Piccalilli

        First make a beurre noisette to cook the cauliflower florets. Place the butter in a small pan and set over a medium heat. Cook until the butter begins to brown and smell nutty, then remove from the heat and set aside to cool slightly

        200g of unsalted butter

        Preheat a water bath to 85°C

        Place the cauliflower florets in a vacuum bag and pour in the brown butter. Add a pinch of salt, little curry powder and mix everything together in the bag, ensuring the cauliflower is fully coated in the butter. Seal the bag, then cook in the water bath for 35 minutes

        1 large cauliflower  

        For the cauliflower purée, add the milk, double cream and salt to a pan and bring to a simmer. Add the cauliflower and cook until tender and soft to the touch, this will take 5-10 minutes add a couple of drops of liquid smoke. Blend until very smooth 

        200g Cauliflower, finely chopped

        150g of milk

        100g of double cream

        3g of Salt  

        A couple of drops of liquid smoke

        For the Piccalilli

        2 large cauliflower, cut into small florets

        1 head broccoli, cut into small florets

        2 red peppers,

        1 table spn hot sauce

        12 shallots, cut into eighths

        3 red onion, roughly chopped

        sea salt

        2 tablespoons ground cumin

        2 tablespoons turmeric

        1 nutmeg, grated

        2 tablespoons English mustard powder

        4 tablespoons flour

        500 ml white wine vinegar

        2 apples, grated

        2 mangoes, peeled, stoned and roughly chopped

        6 tablespoons sugar

        3 cloves garlic, crushed

        2 tablespoons dried oregano

        4 bay leaves

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        Method

                             Put all the vegetables in a bowl, add the salt and enough water to cover.

                   Leave in a cool place for about 1 hour.

        Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.

        Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars.