Honey and thyme mustard

(7 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Honey and thyme mustard
Honey and thyme mustard
  • Makes: About 400ml (14fl oz)

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe This delicious relish made from scratch with mustard seeds, honey, thyme and cider vinegar is a great Christmas foodie gift.


  • 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


  1. 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.
  2. 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.
  3. 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

Your rating

Average rating

  • 3
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter