500g cauliflower, cut into small florets
200g onion, peeled and diced into ¼” pieces
200g shallots, peeled and diced into ¼” pieces
250g cucumber, split, deseeded and cut into ¼” pieces
12g sea salt (for cauliflower mix)
4g sea salt (for cucumber)
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chilli flakes
10 black peppercorns, crushed
3 cardamom pods, cracked
1 tsp fenugreek
½ cinnamon stick
½ tsp coriander seeds
4 cloves
1 star anise
1 tsp onion seeds
½ tsp cumin seeds
½ tsp caraway seeds
¼ tsp celery seeds
½ tsp mustard seeds
35g dried English mustard
8g turmeric
36g cornflour
2g salt
4g curry powder
150ml strained spiced vinegar (from above)
Place the white wine vinegar, malt vinegar, sugar, chilli flakes and all whole spices into a pan.
Bring to a simmer, then remove from the heat and leave to infuse for 30 minutes.
Pass through a fine sieve and reserve the vinegar.
Mix the dried mustard, turmeric, cornflour, curry powder and salt together.
Whisk in 150ml of the strained vinegar to form a smooth paste.
Combine the cauliflower, onion and shallots in a bowl, mix in 10g salt, cover and leave in the fridge for 24 hours.
Separately, salt the cucumber with 4g salt and leave for 2 hours before the 24 hours is complete.
Rinse all vegetables thoroughly under cold water, drain well, then leave to drip dry for 30 minutes.
Place the remaining spiced vinegar into a pan and bring to a gentle simmer.
Whisk in the mustard mixture and cook for 5 minutes, stirring constantly until smooth and thickened.
Add the cauliflower, onion and shallot mixture, cover with a lid and simmer gently for 5 minutes.
Add the cucumber and simmer for a further 5 minutes, ensuring the vegetables retain some bite.
Check seasoning, then transfer to a container and chill.
Leave to mature for 7 days before using.
Baron Bigod cheese, at room temperature
Fresh truffle
Cauliflower piccalilli (above)
Sourdough bread, sliced and toasted
Place the Baron Bigod into the oven at 180°C for 10 minutes until soft and molten.
Serve with the piccalilli on the side.
Slice fresh truffle generously over the warm cheese.
Dip the toasted sourdough into the cheese and enjoy with the piccalilli.
500g cauliflower, cut into small florets
200g onion, peeled and diced into ¼” pieces
200g shallots, peeled and diced into ¼” pieces
250g cucumber, split, deseeded and cut into ¼” pieces
12g sea salt (for cauliflower mix)
4g sea salt (for cucumber)
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chilli flakes
10 black peppercorns, crushed
3 cardamom pods, cracked
1 tsp fenugreek
½ cinnamon stick
½ tsp coriander seeds
4 cloves
1 star anise
1 tsp onion seeds
½ tsp cumin seeds
½ tsp caraway seeds
¼ tsp celery seeds
½ tsp mustard seeds
35g dried English mustard
8g turmeric
36g cornflour
2g salt
4g curry powder
150ml strained spiced vinegar (from above)
Place the white wine vinegar, malt vinegar, sugar, chilli flakes and all whole spices into a pan.
Bring to a simmer, then remove from the heat and leave to infuse for 30 minutes.
Pass through a fine sieve and reserve the vinegar.
Mix the dried mustard, turmeric, cornflour, curry powder and salt together.
Whisk in 150ml of the strained vinegar to form a smooth paste.
Combine the cauliflower, onion and shallots in a bowl, mix in 10g salt, cover and leave in the fridge for 24 hours.
Separately, salt the cucumber with 4g salt and leave for 2 hours before the 24 hours is complete.
Rinse all vegetables thoroughly under cold water, drain well, then leave to drip dry for 30 minutes.
Place the remaining spiced vinegar into a pan and bring to a gentle simmer.
Whisk in the mustard mixture and cook for 5 minutes, stirring constantly until smooth and thickened.
Add the cauliflower, onion and shallot mixture, cover with a lid and simmer gently for 5 minutes.
Add the cucumber and simmer for a further 5 minutes, ensuring the vegetables retain some bite.
Check seasoning, then transfer to a container and chill.
Leave to mature for 7 days before using.
Baron Bigod cheese, at room temperature
Fresh truffle
Cauliflower piccalilli (above)
Sourdough bread, sliced and toasted
Place the Baron Bigod into the oven at 180°C for 10 minutes until soft and molten.
Serve with the piccalilli on the side.
Slice fresh truffle generously over the warm cheese.
Dip the toasted sourdough into the cheese and enjoy with the piccalilli.
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