Makes approximately 2kg of sweet piccalilli. Place the cauliflower, onions, vinegar, nutmeg and allspice in a large pan and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner
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Heat the oil in a frying pan and brown the sausages on all sides. Remove from the pan and reserve. Add the shallots, carrots and celery to the pan and sauté for 5 minutes, then add the garlic, rosemary and
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First prepare the garlic for the mash. Cut the head of garlic in half horizontally and place both halves, cut side up, on a sheet of tin foil. Drizzle with half of the rapeseed oil and season with sea salt
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