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Scollies and cauli

SERVES 1 For the pickle, combine 1 fresh birds-eye chilli, 1 knob roughly sliced ginger, 1 star anise, 200g vinegar, 100ml water, 100g sugar and 1g salt. Bring to the boil and take off heat. For cauliflower purée, heat 50g butter in saucepan. Add florets of ½ a cauliflower and cook for 2 mins. Add in 200ml milk and 200ml cream, then bring to a light simmer, cooking until cauliflower is soft. Transfer florets to a blender, keeping the cooking juice. Blend, adding in salt to taste and enough cooking juice to bring to a purée. For roasted black pudding, combine