I have then made a batch of that amazing Italian preserve Mostarda di Frutta. This fiery delicacy is both surprising and addictive. I didn't think that I was going to like it but it is now a firm favourite. This version has the benefit of being completely un-seasonal - the Italians also make a version with fresh fruit and mustard oil but as I don't have a sun-drenched courtyard with ripening peaches or an apricot tree groaning under the weight of fruit warmed by the sun, I'll stick to this one!
Start by mixing the English mustard powder with cold water in a large bowl or jug
Put vinegar and sugar into a pan and heat slowly to dissolve the sugar by stirring.
Take off the heat and add the fruit, mustard mixture and salt.
Spoon into warm, sterilised jars making sure there are no air pockets. Seal immediately
Ideally leave to mature for 6 weeks before using - bet you can't!