Stotty Cake with Ploughman's Lunch

Ingredients

Picallili:

2 little red onions, cut into wedges, root end trimmed however in place

1 knob fennel, split and daintily cut the long way

1/2 head cauliflower, cut into little florets (around 3 1/2 glasses)

3 tablespoons in addition to 1 teaspoon fit salt

1/4 glass additional virgin olive oil

1/2 teaspoon ground turmeric

2 tablespoons ginger, peeled and finely ground

2 teaspoons yellow mustard seeds

1 teaspoon fennel seeds

1/2 teaspoon squashed red pepper

5 cloves garlic, peeled and crushed

1 medium carrot, cut on a point (around 1 container)

3/4 glass juice vinegar

3/4 glass white wine vinegar

1/3 glass immovably stuffed light dark colored sugar

Stotty Cake:

3/4 glass warm water, 110 to 115 degrees F

1 teaspoon sugar

1 parcel enacted dry yeast

4 glasses generally useful flour, in addition to additional for tidying

1/2 teaspoons fit salt

3 tablespoons margarine, at room temperature, cut into taps

1/2 glass drain, at room temperature

Oil, for lubing

Serving Suggestions:

Wide range of sorts of cheddar, for example, Cheddar or Stilton

Cooked ham cuts

Cured meats or frankfurters

Branston or Plowman's pickle or your most loved relish

Salted onions, beets and dill pickles

English mustard

Margarine

Apple wedges

Hard-bubbled eggs

DIRECTIONS

For the piccalilli: Toss together the onions, fennel and cauliflower with 2 tablespoons of the salt in a colander and set in the sink until the point when they shrivel, around 45 minutes. Flush altogether.

Warmth the olive oil in a vast pan or Dutch broiler over medium warmth and include the turmeric, blending until the point that the oil is an even shading, around 30 seconds. Include the ginger, mustard seeds, fennel seeds, smashed red pepper, garlic and carrots. Cook, blending, until the point that fragrant and the vegetables are only delicate and shriveled, around 2 minutes, and afterward include 2 1/some water, the vinegars, dark colored sugar and staying salt. Heat to the point of boiling, and after that expel from the warmth and blend in the cauliflower blend. Let cool to room temperature. Exchange to a fixed compartment and refrigerate for 24 hours.

For the stotty cake: Whisk together the water, sugar and yeast in a bowl and put aside until the point when the yeast actuates and winds up frothy, around 10 minutes.

Whisk together the flour and salt in a vast bowl. Rub the margarine into the flour blend, separating it with your fingers until fused. Make a well in the inside, and after that pour the frothy yeast blend and drain into the well. Bit by bit join the flour into the fluid blend utilizing a fork. Turn the batter out onto a softly floured surface and massage until exceptionally smooth, around 5 minutes.

Put the mixture into a gently oiled bowl and cover with plastic wrap. Place in a warm region until the point when the mixture duplicates in estimate, around 1 hour 30 minutes.

Position a rack in the lower third of the broiler. Preheat the stove to 425 degrees F. Punch down the mixture and expel it from the bowl. Separation the mixture into 4 balls, and after that shape each into a 7-inch-distance across 1/4-inch-thick circle utilizing your hands. Place the circles, dispersed separated, on a preparing sheet and cover with a drying towel. Give the batter a chance to ascend for around 30 minutes in a warm region.

Prick each circle a couple of times with the tines of a fork, and afterward make a space in the middle with your finger. Prepare the cakes until brilliant dark colored, 15 to 16 minutes. Exchange to a rack to cool. Serve on a board or plate with the piccalilli and some other backups, as wanted.