Piccalilli

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.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Stick blender

Method

1
Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours
2
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
3
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
4
Mix the sugar, turmeric and mustard powder
5
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
6
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
First published in 2015

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.

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