A bit of a mustardy day today - I have prepped Wholegrain with Beer, Lemon & Dill and Spiced Orange and they will now soak overnight for finishing tomorrow.
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
Cover and leave to stand for an hour - in the meantime you can be prepping the fruit by roughly chopping - which doesn't mean you throw it around a bit . . . the pieces need to be left quite big for this preserve.
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.
Stir over a medium heat and stir until the mixture has thickened.
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!
The very splendid Mostarda di Frutta. I thank you