Cherry Mustard

• 80 g vegetable oil
• 4 shallots, finely diced
• 1 fennel, finely diced

This mustard is worth its weight in gold. It works particularly well with beef but is also delicious with cheese and some biscuits. I have used this recipe for years and it always makes an appearance at Aizle.

In a medium pot, heat the oil and then sweat down the shallot and fennel until they are translucent with no colour. Add the allspice, black peppercorns, juniper and coriander seed