Piccalilli

• 750 g cauliflower, cut into florets
• fine sea salt
• 550 ml white wine vinegar

Cut the cauliflower into small florets, spread out on a large tray and sprinkle with salt. Cover with cling film and leave in a cool place overnight.

The next day, rinse the cauliflower under cold running water and drain well.

Put the vinegars into a wide pan, bring to the boil and boil steadily for about 20 minutes until reduced by a quarter. Mix the sugar, turmeric and mustard