Pickled Cockles

• 250 ml (9 fl oz/1 cup) water
• 250 ml</

Make a pickling liquid by putting the water, vinegar, sugar, saffron, bay leaf, thyme and cracked black pepper in a medium saucepan. Add the reserved onion and carrot trimmings. Place over medium heat and simmer for 15 minutes for the flavours to infuse. Strain the mixture and return to the saucepan. Add the onion petals and carrot brunoise and simmer for 5 minutes or until the vegetables are j