Our Pork Rillettes are also getting a little fancy these holidays. Served with homemade piccalilli and crunchy bread, it's the perfect addition to any grazing board.
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.
1 jar of L’Atelier Gourmet Food Pork Rillettes
1 fresh baguette
For the Piccalilli
500g cauliflower, cut into small florets
200g cucumber, cut into small chunks
200g shallots, peeled and cut into small chunks
600ml malt vinegar
30 g English mustard powder
10 g coriander seeds
10 g yellow mustard seeds
5 g cumin seeds
2 g turmeric
25 g plain flour
200g caster sugar
2 bay leaves
Put the vegetables in a bowl and toss with 2 tbsp sea salt.
Leave, covered at room temperature, for 1 hour.
Drain the veg and wash well under cold water. Drain well.
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour.
Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens.
Fold in the drained veg, heat for 1 min, then remove from the heat, and pack into warm sterilised jars.
Seal and leave in a cool dark spot for six weeks or up to three months before opening.
Once open, keep in the fridge and use it within four weeks.
Cut the baguette into small slices and spread our Pork Rillettes generously.
Open the piccalilli jar and add some greens on the side, to add some crunch and colours!
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