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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
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Method
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This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here.
Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
