Wholegrain mustard with stout and molasses
Mustard is a great addition to so many meals, but it's all the more satisfying if you've made it yourself
- Combine the two different types of mustard seeds with the vinegar, stout, salt, crushed garlic, sugar, allspice and chilli in a non-reactive saucepan. Leave to sit for 1 hour.
- Add the cinnamon stick and bring to a simmer. Gently cook for 20 minutes, remove the cinnamon stick and discard then stir in the molasses. Simmer for another 5 minutes then spoon into a sterilised jar.