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This dish is my version of Fergus Henderson’s deconstructed picalilli recipe from his highly acclaimed book The Complete Nose to Tail. And rather good it is, too.

To make the piccalilli, combine the cauliflower, onion and shallots in a bowl and sprinkle with a generous pinch of salt. Leave for 24 hours The next day, rinse the vegetables and pat dry. Sprinkle ...

Scotch Eggs with Mango Chutney Mayo and Piccalilli is a guest recipe by Tom Parker Bowles so we are not able to answer questions regarding this recipe ...