Name: Cauliflower piccalilli with ham and buttermilk biscuits
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 50 gm lard; 200 gm thickly sliced leg ham; To serve: mint; Buttermilk biscuits; 300 gm (2 cups) plain flour; 1½ tsp white sugar; 2 tsp baking powder; ½ tsp bicarbonate of soda; 55 gm (¼ cup) softened butter, plus extra melted, for brushing; 50 gm (¼ cup) lard; 185 ml (3/4 cup) buttermilk, shaken well; Cauliflower piccalilli; 1 kg cauliflower; 50 gm fine sea salt; 30 gm cornflour; 10 gm each turmeric and mustard powder; 15 gm brown mustard seeds; 1 tsp each dried chilli flakes, cumin seeds and coriander seeds; 600 ml cider vinegar; 150 gm white sugar; 50 gm honey

Cauliflower piccalilli with ham and buttermilk biscuits

You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.

Ham with cauliflower piccalilli and buttermilk biscuits

Serves 4

Prep

40M

Cook

20M

Total

You’ll fall in love with this turmeric cauliflower piccalilli. Serve with buttermilk biscuits – the traditional American biscuit is similar to our scone, but it’s generally used in a savoury way and makes the perfect partner to ham and pickles. Start the piccalilli at least two days ahead.

Ingredients

50 gm lard

200 gm thickly sliced leg ham

To serve: mint

Buttermilk biscuits

300 gm (2 cups) plain flour

1½ tsp white sugar

2 tsp baking powder

½ tsp bicarbonate of soda

55 gm (¼ cup) softened butter, plus extra melted, for brushing

50 gm (¼ cup) lard

185 ml (3/4 cup) buttermilk, shaken well

Cauliflower piccalilli

1 kg cauliflower

50 gm fine sea salt

30 gm cornflour

10 gm each turmeric and mustard powder

15 gm brown mustard seeds

1 tsp each dried chilli flakes, cumin seeds and coriander seeds

600 ml cider vinegar

150 gm white sugar

50 gm honey

Method

Main

1.For cauliflower piccalilli, cut cauliflower into small florets and mix well with salt in a large bowl. Cover and set aside at room temperature for 24 hours to draw out moisture. Rinse under cold running water and drain. Mix cornflour and spices with 2 tbsp vinegar in a bowl to a smooth paste. Bring remaining vinegar, sugar and honey to the boil in a saucepan over medium-high heat, add 2 tbsp hot vinegar mixture to the cornflour mixture and stir until smooth, then return to pan. Bring to the boil and stir continuously until thickened (4-5 minutes). Remove from heat, add cauliflower, mix well, then spoon into a warm sterilised 1 litre jar and seal. Refrigerate for at least a day or up to a year.

2.For buttermilk biscuits, preheat oven to 200C and line a baking oven tray with baking paper. Pulse flour, sugar, baking powder, bicarbonate of soda and 1 tsp sea salt in a food processor, add butter and lard, and pulse to fine crumbs. Transfer to a bowl, add buttermilk and stir to combine, then turn out on a lightly floured surface and gently knead to bring dough together. Roll out to 3cm thick, then cut out eight 7cm rounds with a biscuit cutter and place on prepared tray. Brush tops with melted butter and bake until golden (8-10 minutes). Set aside to cool. Makes 8.

3.Cook ham in lard in a large frying pan over high heat until caramelised (1-2 minutes each side). Serve scattered with cauliflower piccalilli and mint, with buttermilk biscuits, warm or at room temperature, for sandwiching.