200g Cucumber
200g Courgette
200g Large fennel
200g Yellow pepper
300g Red pepper
200g Baby onions, peeled (leave whole)
200g Cauliflower (cut into small florets)
10g Red chillies (finely chopped)
Infusion
1 Bayleaf
2g Thyme
2 Red chillies (finely chopped)
60g White wine vinegar
50g Horseradish (finely grated)
75g Dijon mustard
Piccalilli recipe method
- Bring infusion to the boil and then leave to cool for 1hr.
- Pass the infusion through a fine muslin cloth.
- Soak vegetables in 2 litres of water with 300g of salt for 24hrs
- Wash the salt off the vegetables.
- Combine the infusion and vegetables
- Marinate for 1 week for use.
Great with the Duck Confit Terrine
Original recipe from a 2 Michelin star kitchen