The typical British accompaniment, traditionally saved for pork pies, but when you add a dollop of hot, sweet piccalilli to a snack or meal everything feels right in the world. Here I have taken a great British classic and tried to take it to the next level. There's a lot of ingredients in this one and it will need starting the day before - so plan ahead.
4 shallots, finely chopped
INGREDIENTS
SERVES: 6-8
150g French beans, topped and tailed and cut into 1cm dice
4 shallots, finely chopped
2 small onions, finely chopped
½ large head of cauliflower, broken into small florets
1 small cucumber, deseeded and cut into 1cm dice
3 tablespoons sea salt flakes
300ml white wine vinegar
125ml malt vinegar
¼ teaspoon dried chilli flakes
350g caster sugar
2 tablespoons English mustard powder
2 tablespoons ground turmeric
1 ½ tablespoons cornflour
METHOD
1: At least 24 hours in advance - mix the French beans, shallots, onions, cauliflower, cucumber and sea salt together in a large non-metallic bowl.
2: Cover the bowl with clingfilm and leave to stand at room temperature for 24 hours.
3: Meanwhile, put the white wine vinegar, malt vinegar and chilli flakes in a saucepan over a high heat and bring to the boil. Remove the pan from the heat and leave mix on one side to cool.
4: After the vegetables have been in the fridge for 24 hours, rinse them well to remove the salt, then return them to the washed bowl.
5: Combine the caster sugar, mustard powder, turmeric and cornflour in a bowl. Stir in a little of the vinegar mixture until smooth, then add this thin paste to the remaining vinegar mixture in the pan.
6: Bring to just below the boil, stirring, until it thickens slightly. Pour it over the vegetables and blend together well. Leave to one side to cool completely.
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INGREDIENTS
SERVES: 6-8
150g French beans, topped and tailed and cut into 1cm dice
4 shallots, finely chopped
2 small onions, finely chopped
½ large head of cauliflower, broken into small florets
1 small cucumber, deseeded and cut into 1cm dice
3 tablespoons sea salt flakes
300ml white wine vinegar
125ml malt vinegar
¼ teaspoon dried chilli flakes
350g caster sugar
2 tablespoons English mustard powder
2 tablespoons ground turmeric
1 ½ tablespoons cornflour
METHOD
1: At least 24 hours in advance - mix the French beans, shallots, onions, cauliflower, cucumber and sea salt together in a large non-metallic bowl.
2: Cover the bowl with clingfilm and leave to stand at room temperature for 24 hours.
3: Meanwhile, put the white wine vinegar, malt vinegar and chilli flakes in a saucepan over a high heat and bring to the boil. Remove the pan from the heat and leave mix on one side to cool.
4: After the vegetables have been in the fridge for 24 hours, rinse them well to remove the salt, then return them to the washed bowl.
5: Combine the caster sugar, mustard powder, turmeric and cornflour in a bowl. Stir in a little of the vinegar mixture until smooth, then add this thin paste to the remaining vinegar mixture in the pan.
6: Bring to just below the boil, stirring, until it thickens slightly. Pour it over the vegetables and blend together well. Leave to one side to cool completely.
Share this Recipe
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Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.
The traditional pork pie, but taken to the next level. Sure to put a smile on your face!
Using mashed bananas is a good butter replacement, keeping things creamy, while the orange adds a fresh, zesty flavour.
When cauliflower is cooked and puréed like this, it takes on such a rich, creamy texture that it feels quite indulgent, particularly when combined with the coconut and cream cheese.
