Ingredients

• 175g/6oz yellow mustard seeds
• 175g/6oz black mustard seeds
• 500ml/18fl oz beer or ale
• 1 tbsp sea salt
• pinch crushed chilli flakes
• 175ml/6fl oz cider vinegar or white wine vinegar
• 6 tbsp runny honey
• 1 tbsp ground mace or nutmeg

Directions

• Mix the mustard seeds and beer together in bowl
• cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)
• Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.
• Stir in the remaining ingredients
• then blend in a food processor until nearly smooth (you may need to do this is batches).
• Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles.