The quick piccalilli for these delicious sausage rolls can made a month before to allow the flavours meld, but is still lovely when eaten straight away. For the piccalilli, cut the vegetables into ...

Set aside. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.

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.

The alleyway with festoon lighting is very familiar. The well-trodden path down Cannon Court has taken food lovers to one of ...

Chow chow, a bright and bracing pickled relish, is essential to the holiday table in Trinidad and Tobago — and the perfect ...

Scotch eggs are fun to play about with - the possibilities are endless. I've done them with smoked fish, braised oxtail, I've even wrapped them in kedgeree. I thought this version would go really ...