Wholegrain Mustard

• 125 g (4½ oz) mixture of black and white mustard seeds
• Water

Making

Grind the mustard in a coffee grinder or in a pestle and mortar according to the coarseness required. Put into a stoneware crock with a lid and add half water half cider vinegar to just cover. Add salt and flavourings. Stir well, cover and leave for a week at room temperature stirring regularly. Drain off excess liquid and pack into sterilised jars. Seal and store for at least