With a hint of mustard and spice, Josh Eggleton's piccalilli recipe is simply the greatest accompaniment to rich terrines and cold meats. The recipe does use Xanthan gum, which is available online.
The next day rinse the vegetables and pat dry. Sprinkle the cucumber with more salt and leave for 20 minutes then rinse, dry, and mix with cauliflower, shallots and onions
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
