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Content is being adapted
based on your type of business


Vegetable preperation:

  • Red onions 200 g
  • Cauliflower 240 g
  • Carrots 200 g
  • Courgette 200 g
  • Salt 6 g

For the piccalilli sauce

  • Mustard seeds 5 g
  • Fennel seeds 5 g
  • Coriander seeds 5 g
  • COLMAN'S English Mustard Powder 454g 15 g
  • Turmeric 5 g
  • Chilli powder 1 g
  • Caster sugar 65 g
  • White wine vinegar 150 ml
  • Cornflour 10 g
  • Flat leaf Parsley 40 g
  • Malt Vinegar 110 ml
  1. Vegetable preperation:

    • Peel and dice the red onions into 1cm pieces.
    • Cut the cauliflower into 1cm florets.
    • Peel and dice the carrots into 1cm pieces.
    • Using only the green from the courgette dice into 1cm pieces.
    • Once all cut place all the ingredients into a colander and salt them for 1-2 hours to extract any excess liquid, tossing occasionally.
  2. For the piccalilli sauce

    • Put the mustard seeds, fennel seeds and coriander seeds into a pestle and mortar and grind them leaving some texture.
    • Place the ground seeds, COLMAN'S Mustard Powder, turmeric, chilli powder, caster sugar, white wine vinegar and malt vinegar into a suitable pan and slowly bring to the boil.
    • Put the cornflour into a bowl and whisk in the water until a smooth paste.
    • Pour the cornflour mix into the vinegar pan on a low heat and whisk in. It will gradually thicken the mixture. Continue to cook for 1 min.
    • Allow the mixture to cool then mix in the salted vegetables. Then add the chopped parsley and stir through.
    • Store in an air tight container. Allow this to infuse for at least 1 day before use.