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Lisa Faulkner's piccalilli

by Sarah Alcock

Serves: 6

The bank holiday weekend is the perfect time for a traditional British picnic and we're not just talking about a round of sarnies. Get some crumbly cheddar, some good-quality cold meats, a freshly baked loaf and a pork pie or two, and top it all off with this classic piccalilli by Lisa Faulkner.

What do you pack in your picnic hamper? Tell us in the comments box below.

Lisa Faulkner present What's Cooking on Channel 4 - weekdays at 12.35pm


  • 1 litre malt vinegar
  • 3 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 large cauliflower, cut into small florets

  • 2 large onions,
  • 4½ tbsp mustard powder
  • 1½ tbsp turmeric 

  • 3 tbsp ground ginger 

  • 4½ tbsp plain flour
  • 200ml cider vinegar

  • 2 red peppers, deseeded and finely diced

  • 125g fine green beans, trimmed and cut into 1cm pieces

  • 3 garlic cloves, sliced

  • 1 cucumber, halved, seeds removed and diced

  • 250g caster sugar


  1. Bring the malt vinegar and the coriander and fennel seeds to the boil in a large deep pan over a low-medium heat.
  2. Add the cauliflower and onions and cook for 3-5 minutes, or until softened but still retaining some bite.
  3. Meanwhile, in a bowl, whisk together the mustard powder, turmeric, ginger, flour and cider vinegar to form a paste.
  4. Add the red peppers, beans, garlic and cucumber to the pan. Gradually pour in the sugar and simmer slowly until the sugar dissolves.
  5. Pass the contents of the pan through a colander, reserving the vinegar in a bowl and keeping the vegetables in a separate bowl.
  6. Pour the vinegar back into the deep pan and stir in the mustard paste. Bring back to the boil, then reduce the heat and simmer until the vinegar mixture thickens and coats the back of a spoon (about 30 minutes).
  7. Add the vegetables back into the pan and stir to combine. Leave to cool and spoon the mixture into sterilised jars, and then seal them tightly.


To sterilise the jars, heat them in a moderate oven for 10 minutes.

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