Hot knocking mustard Recipe

Hot knocking mustard Recipe

  • 25g/1oz black mustard seeds
  • 55g/2oz yellow mustard seeds
  • ½ tsp fennel seeds
  • 1 tsp sea salt flakes
  • pinch freshly ground black pepper
  • 1 kohlrabi, outer leaves removed, cored, finely chopped
  • 3 garlic cloves, finely chopped
  • 100ml/3½fl oz red wine vinegar
  • 2 tbsp light brown muscovado sugar
  • 2 tsp clear honey
  • ½ lemon, juice only
  • 5 sprigs fresh lemon thyme, leaves only, chopped
  1. Put the mustard seeds in a bowl, pour over boiling water to cover them, cover and set aside to soak overnight.
  2. Grind the fennel seeds, salt and pepper to a powder in a spice grinder, then transfer to a large bowl.
  3. Add the kohlrabi and garlic and stir to coat in the spice mixture.
  4. Pour over the vinegar, then stir in the mustard seeds, sugar, honey, lemon juice and lemon thyme until well combined.
  5. Put the mustard in a sterilised jar, seal and store in the fridge for up to a week. Serve with steak, roast beef or cold cuts.