Torshi gol kalam

Step 1: Sterilise the jar and lid: wash in hot soapy water, rinse, then set the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes). Let it cool and dry completely; jar, lid and every spoon you use must be bone dry. You need about 1.5 litres of jar space.

Step 2: Cut the 1 cauliflower into 3 cm florets and the 2 carrots into thick slices on the diagonal.

Step 3: Blanch the cauliflower and carrot in a large pan of boiling water over a high heat for 2 minutes, just until the colour brightens, then drain and cool under cold water.

Step 4: Spread the vegetables on clean cloths and leave for an hour, turning once, until no water clings to them.

Step 5: Mix the 1 tbsp dried mint, 1 tbsp dried tarragon, 1 tsp nigella seeds, 1 ½ tbsp salt and the 1 tsp ground golpar (angelica seed) if using in a small bowl.

Step 6: Layer the vegetables with the 10 garlic cloves, 3 small dried red chillies and herb mixture in the sterilised jar, pressing down gently and leaving 3 cm at the top.

Step 7: Pour in the 3 ¼ cups grape or white wine vinegar until everything is covered by at least 2 cm, then tap the jar to release air bubbles and close tightly.

Step 8: Leave in a cool, dark cupboard (below 68°F) or the fridge for 10–14 days until ready. Once opened, keep it in the fridge and use within 3 months.

Step 9: Always use a clean, dry spoon. Throw it away if the vinegar becomes slimy or unexpectedly cloudy, if it fizzes or the lid bulges, or if you see mould or smell anything rotten.