- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Make your own plain or beer wholegrain mustard with our wild mustard seeds for the perfect spicy and aromatic condiment to add punchy flavour to sandwiches, stews, sauces and more. |
Our wild mustard seeds grew on John and Guy Turner's farm in Lincolnshire as an accidental second crop in a field of organic marrowfat peas.
Because this recipe uses wild mustard rather than the usual yellow mustard seeds, the colour is not the distinctive yellow you might expect. Just add a pinch of turmeric for a more yellow colour, as some commercial mustard producers do anyhow. Alternatively, replace half the mustard seeds with yellow for a milder flavour and richer colour.
Makes 1 Jar of Mustard
IngredientsMustard
Beer Mustard
|
Method
|
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
