Method

1. Trim the cauliflower into small florets and add the chopped onion. Sprinkle with 25g salt and leave to stand for 24 hours. When this is done rinse in cold water and dry.
2. Peel the cucumber and cut this and the tomato into large dice, discarding the seeds. Add to these to the cauliflower and onion, mix together and put to one side.
3. Heat the virgin olive oil in a large casserole pan. Add the silverskin onions and crushed garlic. Cook for 30 seconds without colour.
4. Cut the red pepper into small dice and add to the pan along with the fennel seeds, mustard seeds, sugar, mustard powder and white wine vinegar. Bring to the boil
5. Pour this mixture over the vegetables that were prepared earlier and leave to cool.
6. When cooled, season with salt and pepper and keep in the fridge.

Our own recipe which is used throughout the company. Great served with honey roast gammon.