Piccalilli Recipe - Great British Chefs

Preserve
easy
4
1 hour 10 minutes, plus 24 hours preparation

PT1H10M

PT24H

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.

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Ingredients

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Metric

Imperial

1 cauliflower, cut into small florets
100g of small onion, peeled
2 shallots, finely diced
salt
1 cucumber, deseeded and cut into large dice
310ml of white wine vinegar
150ml of malt vinegar
1 red chilli, deseeded and chopped
50g of caster sugar
1 pinch of turmeric
50g of English mustard powder
2g of xanthan gum

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Stick blender

Method

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Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours

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

1 cucumber
salt

Boil both the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli

310ml of white wine vinegar
150ml of malt vinegar
1 red chilli

Mix the sugar, turmeric and mustard powder

50g of caster sugar
1 pinch of turmeric
50g of English mustard powder

Combine with the reduced vinegar and bring to the boil, then cook for 3 minutes. Cool, then thicken with the xanthan gum using a stick blender

2g of xanthan gum

Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed

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Josh Eggleton

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.