Eating In

1 teacup yellow mustard seed
1 teacup black mustard seed
6 tablespoons cold water
6 fluid oz wine or cider vinegar
5 fluid oz whisky1 tablespoon sea salt
6 tablespoons honey
1 tablespoon grated nutmeg

Grind the mustard seeds in a clean coffee grinder, put them in a bowl, stir in the water and leave for 10 minutes. Then mix in the rest of the ingredients with a wooden spoon. The mixture should be moist but not running. If it seems too dry, add more liquid. Cover and leave overnight. Pack into clean dry jars and keep for at least two weeks before using.

In fact, when I made this recipe I didn’t put any whisky in as I wasn’t sure how it was going to turn out and I didn’t want to waste good whisky. I put extra liquid in and it tasted fine. You can vary the recipe any way you want with different spices.