Homemade mustard tastes far superior to store-bought varieties, so give it a go. This easy recipe doesn’t require many of your homegrown mustard seeds.
Soak ½ cup yellow mustard seeds in
1/3 cup apple cider vinegar and ½ cup water for 2-3 days, until the seeds have absorbed most or all of the liquid.
Transfer to a food processor with 1 teaspoon honey, 1 teaspoon fresh thyme and 1 teaspoon rosemary. Blitz until the mixture is smooth and creamy. If it seems too dry, gradually add a little water. Spoon into a jar and refrigerate for up to a month. A delicious foodie gift.