Wholegrain Mustard with Beer

Put the seeds into a china bowl and pour over the beer you have chosen. Cover the bowl with cling film and leave to soak overnight.

Wash your jars and put into a warm oven to dry and sterilize. Add all remaining ingredients to the seeds in the bowl and stir to combine. Process in small batches in a goblet food processor to the desired consistency, bearing in mind the grains should be left fairly large.

Combine all batches together and stir before transferring to the warm jars. Great care should be taken to avoid air pockets in the jar before sealing with acid proof lids.

Mature for two weeks before using. Mustard has natural anti-bacterial properties which, combined with the honey and vinegar, means that no cooking is required for the mustard to keep for up to 12 months without refrigeration.

Tip: Try this stirred into mashed potatoes, stirred into gravy to serve with roast chicken or beef, added to salad dressings for a well rounded flavor, or mixed with marmalade as a stunning glaze for baked gammon joint. Enjoy!