Cut the mustard

So easy to make and as rewarding as ever....

Wholegrain mustard

1 cup Yellow mustard seeds

1/3 cup brown mustard seeds

3/4 cup boiling water

1 cup cider vinegar

2/3 cup caster

2 3/4 tsp sea salt

4 cloves garlic - truffle sliced

5g tarragon leaf (fresh)

mix seeds and then take out 1/2 cup of mixed seeds and blitz to a fine flour

combine back together and cover with boiling water

bring vinegar, caster and sea salt to a simmer and dissolve

add sliced garlic and tarragon

combine all and put into a glass jar - cool then refrigerate.

Allow at least 7 days before using

Beer Mustard

1 pint of Tempest Pale Ale

2 tbsp dry yellow mustard powder

6 tbsp black mustard seeds

6 tbsp yellow mustard seeds

1 cup cider vinegar

10 juniper berries

1 all spice berry

sprigs of thyme

3 tbsp light soft brown sugar

4 tbsp sea salt

bring ale up to simmer and add to mustard and seeds - allow to sit for 12 hours

combine remaining ingredients and bring to a boil,

add seed mix and let cool

refrigerate