Dom’s Giardiniera with Saffron

2 carrots, peeled 2 celery sticks 1 large fennel bulb, trimmed & cored 1 large red capsicum, seeded ½ small cauliflower cut into small florets 2 cloves garlic 1 dozen fennel seeds 1 cup dry white wine 1 cup good white wine vinegar 2 tablespoons sugar Large pinch saffron threads, ground to powder 1 fresh bay leaf Salt and pepper   Cut the carrots, celery, fennel & bell pepper into bite-sized pieces. Cook all the vegetables including the garlic in a large pot of boiling water for 3 minutes. Refresh under cold water, drain well & transfer to a large bowl. Combine wine and vinegar in a medium sized saucepan. Add sugar, saffron, bay leaf, fennel seeds & generous pinch of salt & bring to the boil over high heat. Reduce heat to medium & let the mixture simmer for 5 minutes. Pour the vinegar mixture over the vegetables and toss well. Season to taste (may need a generous amount of salt due to strong flavours). Cover the bowl with plastic wrap & refrigerate over night before serving. Can be kept in the fridge for up to a week