MUSTARD

I have promised to give you one of my many mustard recipes and here is one i have adapted from Jamie as this is so easy. With the addition of beer in this recipe it add a local/personal touch as you could add your favourite local beer - Emersons/Speights etc.  They would make the perfect gift to say thank you!
(if you run out of time to make your own i am in the process of making XMAS food hampers, so you could simply order some instead)

BEER AND HONEY WHOLEGRAIN MUSTARD
makes 3 standard jam jars

It may seem a lot but like so many preserves it becomes better with age and it lasts almost indefinitely.

Use a standard jar for all your measuring! It works trust me..

1 jar of black or brown mustard seeds
1 jar of yellow mustard seeds
1 and 1/2 jars local smooth ale
1 heaped tsp dried tarragon and dill

Add all the above ingredients into a large bowl, give it a stir, cover and let sit somewhere warm overnight.
The next day, drain the seeds over a bowl, so you can save the beer and tip the seeds into a food processor with 3 tablespoons of runny honey (add local or favourite flavour), half a tablespoon salt
and half a jar worth of red wine vinegar.  Blitz a couple of times if you like it chunky , a bit more if you like it smoother.  Add some of the reserved beer if needed to help it along until you get the consistency your looking for.
Give it a taste adjust if necessary and divide between your sterilised jars, seal, label and store away from direct sunlight!