Day 2 in The Big Mustard House

Rosie has accepted the task of completing the mustard started yesterday, then getting out in enough time to pick elderflowers before it rains.

First the Orange Spiced Mustard

Get jars washed, rinsed and into a warm oven to dry and sterilise

These are the other ingredients - turmeric, sea salt, paprika, oranges, allspice, black peppercorns, brown sugar, cinnamon - and vinegar. They are all added to the soaked mustard seeds.

Stir well to combine all of the ingredients

Put about one third of the mix into a goblet processor and process until it is the desired consistency, with some whole mustard grains still visible. Put all batches into one bowl and mix to combine to equalise.

Jar into the warm jars being careful to get rid of any air pockets in the jar - use a wooden skewer or a dinner knife for this. The finished mustard will mature over 4-6 weeks and last for a year unrefrigerated. It is brilliant with steak, duck or game, and good butcher's sausages.

The second mustard is Lemon & Dill which needs some fennel seed ( below left ) and unsurprisingly, dried dill ( below right ) added to the mix made yesterday  along with some sea salt, and runny honey.

Process in small batches as for the Orange Spiced mustard above and combine the batches to equalise the texture.

Jar up into the nice warm jars and seal immediately. The mustard is best matured for 2-4 weeks and will keep unrefrigerated for up to a year. Serve with fish dishes or mixed with lemon vinegar and melted butter to make a dressing for hot new potatoes. Yum.


Finally, the Wholegrain Mustard with Beer

organise and prepare your jars by washing, rinsing and putting into a warm oven to dry and sterilise

Process in small batches as described in Orange Spiced mustard above.

Pot up into the warm jars and seal immediately. Mature the mustard for 2-3 weeks and then store for up to a year unrefrigerated.

The finished Wholegrain Mustard with Beer - goes brilliantly with sausages and other meat dishes, as a glaze mixed with marmalade on a gammon joint or just stir it through mashed potatoes to spice them up a bit.