How to make: Mustard

A condiment which divides people, you either love it or you hate it. But home made is an excellent excuse to experiment with heat, texture and general flavourings. Nowadays we are restricted, in previous centuries mustard was one of many preserved condiments which add interest to a meal, and everyone would have had their own variation. It was also once upon a time known as 'English Pepper'. Here are a few of my favourites.

Rosemary & Thyme - A coarse textured mustard

• 3 x tbl yellow mustard seeds
• 1 x tbl brown mustard seeds
• 3 x tsp fresh thyme
• 1 x tsp fresh rosemary
• 1/3 cup of cider vinegar + up to 1/3 cup of water
• 1 x tsp light brown sugar
• 3/4 x tsp salt

Cognac mustard - A smoother textured mustard

•  6 x tbl yellow mustard seeds
• 2 x tbl brown mustard seeds
• 3 x tbl Cognac/Armagnac/brandy
• 2/3 cup of white wine vinegar + up to 1/3 cup of water
• 1/4 cup of light brown sugar
• 1 x tsp salt

Soak the seeds with all of the liquid ingredients for at least 24 hours, but ideally 3 days. Add the soaked seeds and any remaining ingredients into a food processor and blitz till you reach the desired consistency. Taste and adjust seasoning, makes 1 1/2 cups. All will keep in sterilised jars for 1 year.

Experiment with flavourings and textures. Do you prefer a plain mustard? (omit all other ingredients) do you like it hotter (add more brown seeds) or alter the amounts or types of herbs. Do not be afraid! Compared to shop bought mustard these cost pennies instead of pounds