Piccalilli Dressing

Piccalilli sauce dressing – Richard Bainbridge

Ingredients

• 300ml/½ pint malt vinegar
• 2 tbsp English mustard powder
• 1 tbsp ground coriander seeds
• 1 tbsp mustard seeds
• 1 tsp ground turmeric
• 1 tbsp cumin seeds
• 2 tbsp plain flour
• 100g/3½oz caster sugar
• 2 bay leaves
• pinch salt

Method

1. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.
2. Meanwhile, place the rest of the vinegar into a saucepan with the sugar, bay leaves and a pinch of salt and bring to the boil.
3. Once boiling, carefully add your mustard vinegar mix and stir well. Turn the heat down to a simmer and cook for 5–6 minutes until your sauce starts to thicken. Check the seasoning and place in a clean bowl and allow to cool. This will keep for a long time in a clean jar in your fridge to use time and time again.