Tracklements Particularly British Piccalilli

The traditional condiment for cheddar, ham, cold cuts and a crusty pork pie. Bright yellow, sharp, mustardy, with vegetables that still snap.

A 230g jar of piccalilli (recipe No. 14), made in Easton Grey, Wiltshire by Tracklements — the family-run condiment maker who produced Britain's first wholegrain mustard in 1970, and have been refining the form ever since.

The base is 55% pickled vegetables — cauliflower, gherkins, silverskin onions and red peppers, kept properly crunchy rather than collapsed. A wholegrain mustard at 21% gives the bite. Cider vinegar (sourced from Britain's oldest family cider house) brings the sharpness, raw cane sugar softens it, and turmeric does the colouring work that gives piccalilli its distinctive yellow.

For a ploughman's lunch — cheddar, ham, pork pie, crusty bread, butter, pickles — there is no better partner. Equally good in a cold meat sandwich, alongside a sausage roll, or with leftover Christmas ham. The Telegraph Magazine called it "as close to homemade as possible."

Tracklements is B Corp certified and a holder of the King's Award for Enterprise. The factory runs on 100% renewable electricity, with over 10,000 square feet of solar panels and an on-site water treatment facility.

Founded by William Tullberg in 1970, now run by his son Guy. Still handmade in small batches, still in Wiltshire.

Suitable for vegans and vegetarians. Gluten-free. Refrigerate after opening.