lee clark

lee clark

12th January 2011
lee clark


1. Boil 1.2lt malt vinegar, salt and seeds and cool.


  • 1.2lt Malt vinegar
  • 450g Salt
  • 4 tbsp Coriander seeds
  • 1kg Cauliflower, small florets
  • 1kg Baby onions
  • 500g Peppers, mixed, small dice
  • 500g Cocktail gherkins, chopped
  • 1 Celery head, diced
  • 2g Garlic, minced
  • 1lt Cider vinegar
  • 500ml Malt vinegar
  • 600g Caster sugar
  • 100g English mustard
  • 100g Grain mustard
  • 6 tbsp Plain flour
  • 2 tbsp Turmeric
  • 2 tbsp Ginger
  • Nutmeg
  • tbsp Cinnamon


1. Boil 1.2lt malt vinegar, salt and seeds and cool.
2. Prepare all vegetables and soak in vinegar overnight.
3. Next day, drain and rinse vegetables and boil remaining vinegar. Mix flour, sugar, mustard and spices and slowly add hot vinegar to make sauce.
4. Add vegetables to sauce and cook gently for 5 minutes.
5. Cool and place in sealable glass jars. Can be served immediately but gets better with age.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.