Along with the interesting history of mustard we had a couple of practical sessions - making Orange Spiced Mustard - really zesty and tasty with steak or duck. The recipe is the Rosie Makes recipe site for mobile look under mustards and you can make some too. This site is beyond fantastic as Trev has built it to be scaleable - just put in the amount you have of the main ingredients and the other ingredients will be adjusted to match! I know, he's an absolute treasure.
We jarred up what was made and what was left over ( pictured ) we mixed with melted butter and lemon juice to dress hot new potatoes to have for lunch. It makes a fantastic Hot New Potato Salad and I could just eat a bowlful on it's own for my lunch. I didn't though, as we had a gammon glazed with wholegrain mustard mixed with seville orange maramlade - another great use for mustard. Some lovely garden peas braised with lettuce completed the Spring meal.
Anyway, back to the mustard. The second session was an experiment to make mustard balls in the style of the Romans. We have lots of ingredients on the table and we each mixed whatever we thought would ultimately taste fantastic - with varying degrees of success. Once the spices and seasonings were mixed, we blended them with the mustard seed and moistened with either oil, fish sauce, vinegar or lemon juice. Once rolled into balls we left them to dry, just as the Romans would have done. I have some pictures of mine - obviously the others took their home. The average Roman then carried the dried balls in a leather bag on their belt and either crumbled to season their food or mix to a paste with red wine. How practical - and tasty.
The ingredients for mine were as follows:-
Tarragon, blade mace, dill, oregano. cumin, cardomom, juniper berries, pine kernels, cloves, allspice berries, caraway seeds, garlic, lemon zest, yellow and black mustard seeds, fish sauce, sea salt, black pepper
Why not have a go yourself and send me some pics - it's great fun!