Wholegrain mustard

Name: Wholegrain mustard
Cook time: 10 min
Total time: 10 min
Yield: Makes 450
Ingredients: 115g black mustard seeds; 115g yellow mustard seeds; 85ml British beer, such as Fuller’s London Pride; 1 tablespoon sea salt; 85ml malt vinegar; 1 tablespoon runny honey

Vegetarian Dairy-free

10 mins plus soaking overnight

Super easy

makes 450

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Jamie Oliver

Ingredients

115g black mustard seeds

115g yellow mustard seeds

85ml British beer, such as Fuller’s London Pride

1 tablespoon sea salt

85ml malt vinegar

1 tablespoon runny honey

Method

Place all of the seeds in a large bowl. Pour over the beer, stir, cover with clingfilm and leave at room temperature overnight.
The next day, tip the mustard seeds through a sieve over a bowl. Put half in a blender and blitz to break down the mixture, then return to the bowl along with the whole seeds.
Add the sea salt, malt vinegar and honey. Stir thoroughly and spoon
into sterilised jars.