This delicious relish made from scratch with mustard seeds, honey, thyme and cider vinegar is a great Christmas foodie gift.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Pepper sauce recipe
This classic pepper sauce recipe is much easier to make than your may think. With plenty of flavour and a tangy kick, this sauce is ideal drizzled on a steak
By GoodtoKnow Published
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published
-
Home Bargains is launching bakeries in its stores, and pastries will be as cheap as 55p!
The discount homeware store is launching bakeries in 69 venues across the UK
By Maddy Biddulph Published
-
Super cheap patio cleaning hack revealed ahead of UK heatwave
Cleaning fans have revealed the basic supermarket product that can keep your patio clean for less this summer
By Emma Dooney Published