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1
For the piccalilli: have ready two 500g jars.
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2
Cut all the vegetables into uniform 2cm pieces.
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3
Place them in a colander over a large bowl or the sink, sprinkle over the sea salt and leave overnight.
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4
the next day, rinse and drain the vegetables.
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5
Put the vinegar and sugar in a saucepan with the bay leaves and bring to the boil.
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6
Sift the rice flour with the mustard and curry powders and the turmeric, add the water and mix to a smooth paste.
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7
Whisk this into the boiling vinegar mixture and return to the boil.
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8
reduce the heat and simmer for 20 minutes, stirring occasionally.
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9
Fry the coriander and mustard seeds in a large, dry pan until they release their aroma, then add the sunflower oil, followed by the ginger, garlic and chopped coriander stalks.
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10
Add the salted vegetables and cook, stirring gently, for 5-10 minutes, until they have cooked through but still have a nice crunch.
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11
Pour the pickling liquid over the vegetables, bring back to the boil, then remove from the heat and add the chopped coriander leaves and the gherkins.
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12
taste and season, spoon into warm sterilized jars while still hot, and seal.
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13
this piquant mixture is best left to mature for a few weeks before use.
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14
For the scotch eggs: place the eggs in a pan of cold water and bring to the boil.
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15
Boil for 3 minutes, then remove from the heat and cool under cold running water.
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16
Peel and season with salt and pepper.
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17
Mix the panko crumbs with the herbs, Parmesan, lemon zest, half the mustard powder and some seasoning.
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18
Mix the rice flour with the remaining mustard powder and season with salt and pepper.
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19
Blend the tofu until smooth, pour into a bowl and season well.
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20
Roll the eggs one at a time in the seasoned rice flour, then in the tofu and finally the panko mix, cupping the eggs firmly and patting the crumbs on securely.
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21
Chill until ready to cook them.
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22
Shortly before serving, heat the oil to 180C in a deep fryer or deep pan (if you don't have a thermometer, drop a small piece of bread into the oil; if it goes golden brown within a minute, the oil is hot enough).
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23
Fry the eggs for about 2 minutes until nut brown and crisp, then drain on paper towels.
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24
Serve the scotch egg on a bed of salad leaves, with a spoon of the piccalilli.
