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 they wilt, about 45 minutes. Rinse thoroughly.
Heat the olive oil in a large saucepan
or Dutch oven
over medium heat and add the turmeric, stirring until the oil is an even color, about 30 seconds. Add the ginger, mustard seeds, fennel seeds
, crushed red pepper, garlic and carrots
. Cook, stirring, until fragrant and the vegetables are just tender and wilted, about 2 minutes, and then add 2 1/2 cups of water, the vinegars, brown sugar
and remaining salt. Bring to a boil, and then remove from the heat and stir in the cauliflower mixture. Let cool to room temperature. Transfer to a sealed container and refrigerate for 24 hours.
For the stotty cake: Whisk together the water, sugar and yeast in a bowl and set aside until the yeast activates and becomes foamy, about 10 minutes.
together the flour and salt in a large bowl. Rub the butter into the flour mixture, breaking it up with your fingers until incorporated. Make a well in the center, and then pour the foamy yeast mixture and milk
into the well. Gradually incorporate the flour into the liquid mixture using a fork. Turn the dough
out onto a lightly-floured surface and knead
until very smooth, about 5 minutes.
Put the dough into a lightly-oiled bowl and cover with plastic wrap
. Place in a warm area until the dough doubles in size, about 1 hour 30 minutes.
Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F. Punch
down the dough and remove it from the bowl. Divide the dough into 4 balls, and then shape each into a 7-inch-diameter 1/4-inch-thick circle using your hands. Place the circles, spaced apart, on a baking sheet and cover with a dish towel. Let the dough rise for about 30 minutes in a warm area.
Prick each circle a few times with the tines of a fork, and then make an indentation in the center with your finger. Bake the cakes
until golden brown, 15 to 16 minutes. Transfer to a rack to cool. Serve on a board or plate with the piccalilli and any other accompaniments, as desired.
Cook's Note: The piccalilli
will keep for 1 week tightly sealed in the refrigerator.