Honey and thyme mustard
- 200ml (7fl oz) cider vinegar
- 2 x 55g jars black mustard seeds
- 48g jar whole yellow mustard seeds
- 2 level tbsp honey
- 1 level tbsp salt
- 2 level tbsp chopped fresh thyme
- Small, sterilised jam jars
- In a glass bowl, pour vinegar over the black mustard seeds. Cover the bowl and leave the seeds overnight to absorb some of the vinegar.
- Place the yellow mustard seeds in a blender or small food processor and whizz them until they are finely ground, then add the soaked black mustard seeds and any remaining vinegar, the honey and salt. Whizz until the black seeds are lightly crushed, but there is still some texture. Stir in the thyme.
- Spoon the mustard into sterilised jars, seal and label. Store them in a cool, dark place for about 1 week before using, after which the mustard should be used within 1 month, and kept in the fridge after the jar has been opened. The mustard can be packed in a suitable container and frozen for up to 1 month. Allow to defrost before use.
Gift idea: For a professional look, use computer-printed labels. We used Avery plain white envelope labels and cut them down in size after printing them.Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe