Classic English brawn with Homemade Piccalilli

Preparation info
  • serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

This is our own version of the ancient traditional dish and bistro favourite fromage de tête, or brawn as it is known in this country. I am sure French and British food historians still hotly debate whose version came first. Apparently the name came from the fact that in medieval times it was always made from wild boar, the flesh of which was then known as ‘brawn’.