Piccalilli Recipe - Great British Chefs

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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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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

1 cucumber
salt

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

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

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Josh Eggleton

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.

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