HOW TO MAKE MUSTARD

Makes approximately 260g 60g yellow mustard seeds 100ml cider vinegar 100ml white wine vinegar ¼ tsp sea salt 1 tsp turmeric clean, sterilised 350ml glass jar with lid

Place all the ingredients into the jar. Secure with the lid and shake briefly to combine. Leave to chill for 2 days.

When the time is up, transfer the mixture to a food processor and blend until smooth. Return the mustard to the jar, and it is ready to use. Keep in the fridge, with the lid on, and use within 1 month.