Horseradish Mustard

• 5 tablespoons (50 g) mustard seeds, pulverized to powder in a mortar
• 1 tablespoon finely grate

This recipe is after Darina Allen’s recipe from Forgotten Skills of Cooking.

A delicious sharp and fresh mustard to serve with pâté—for example, the wild rabbit terrine—or red meat or cold meatballs.

Combine everything and let stand for a day in a clean jar. This way the mustard thickens a little and it can improve in flavor. It tastes e