Bring a large pot of salted water to the boil, then blanch each vegetable (carrot, cauliflower, green beans, cabbage) separately for about 30 seconds and drain well.

Spread the vegetables over a clean tea towel and leave to air dry for a couple of hours, preferably in the sun, to remove excess moisture and keep them crunchy.

Heat a little vegetable oil in a wok over medium-high heat, then add the garlic, shallots and chillies, frying for 2-3 minutes until fragrant.

Add the crushed mustard seeds and turmeric, stirring until the spices are fragrant and infused into the oil.

Turn off the heat and add the dried vegetables, followed by the vinegar, a little salt and sugar.

Toss everything together until well coated, then taste and adjust the seasoning with more salt, sugar or vinegar if needed.

Transfer to an airtight container and drizzle with a little extra oil if needed.

Refrigerate overnight to allow the flavours to develop before serving.