Dissolve the salt in a medium-sized bowl using the boiling water and pour over the cauliflowerflorets. Place a piece of parchment paper on top of the florets to keep them submerged under the brine.

You’ll find this piccalilli all over Lulu’s, said Lasse Petersen, executive chef of Lulu’s and Llewelyn’s restaurants in Herne Hill, south London. It’s sharp, bright and endlessly adaptable – the kind ...

This weekend I’m sharing two simple recipes that complement each other wonderfully. A handy sardine rillette makes the most of a couple of tins of sardines that I had stashed in the back of the press.