Ingredients

1 jar (80g)

Steenbergs Organic Yellow mustard seeds

1 jar (80g)

Steenbergs organic Brown mustard seeds

1/2

cider vinegar and 1/2 hot water - equal quantity to mustard seeds

1 teaspoon

Organic Harissa powder

2 teaspoons

runny honey

zest of 1 lemon or 1 slice preserved lemon very finely chopped

1 teaspoon

traditional sea salt

Making your own mustard is cheaper than premade versions and because its made from scratch, its very versatile and you can adapt to your specific tastes and cooking. if you like this version you can try some of the others on our recipe pages

makes 1 jar but can easily be doubled

Method

In a bowl put the mustard seeds and vinager
cover with cling film and stand for 12 hours
next day:
Put the thickened mixture into a food processor
Blend so you still have some whole seeds remaining
Add the Harissa, fairtrade Honey, lemon and salt
Mix well and store in a sterilised jar (wash jar and put in hot oven for ten minutes, boil lid in water)
The mustard will keep in the fridge for two-four weeks minimum
great on burgers, hot dogs, with cheeses and many more things