I have bought a couple of copies of the new magazine Simply Homemade. The latest edition has a recipe for a lemon and dill mustard which I decided to give a go this week.
After finding a good source of yellow mustard seeds (Our local Asian Supermarket) I could make a start.
The mustard seeds, vinegar, fennel seeds and lemon rind and juice needed to be soaked overnight.
But once thats done all you need to do the next day is to add the salt, dill and honey and whizz in a food processor. It recommends that you don't whizz too finely as it increases the strength of the mustard and this is supposed to be a light summery version.
200g yellow mustard seeds
150ml white wine vinegar
juice and zest of 2 lemons
1tbsp fennel seeds
1tbsp sea salt
1tsp dried dill
Once you've whizzed it up put into clean, sterilised jars and seal. This mustard keeps for at least a year.