The age-old art of pickling never goes out of style. Bottle up the best of the season’s produce for keeps – a cauliflower piccalilli makes a welcome addition to a ploughman’s lunch spread, and we’d happily put David Chang’s kimchi on… just about anything, really. For a earthy, umami pickle made sans vinegar, try Rough Rice’s recipe for nukazuke (bran-fermented Japanese pickles).
Giardinièire (pickled garden vegetables)
Crackers with cheddar and radish pickles
Yemenite pickled cabbage and chickpea salad
Dave Verheul’s burrata, preserved zucchini, green olives and lovage
Cauliflower piccalilli with ham and buttermilk biscuits
How to make nukazuke (bran-fermented Japanese pickles) with Rough Rice
