Hot & Sweet Mustard – Recipe

IMG_0263A sweet and tangy mustard which is quick and easy to make and perfectly compliments sausages or smoked meats. Makes about 450ml.


  • 125g (3/4 cup) light brown sugar
  • 1 x 57g (2oz.) tin of Colman’s mustard powder
  • 225ml cider vinegar
  • 60ml (1 cup) honey
  • 3 large eggs, beaten


Whisk together the sugar and mustard powder in a bowl. Add the vinegar and honey and whisk well. Pass through a fine mesh sieve.

Add beaten eggs and combine.

Put the bowl of mustard mixture over a pan of simmering water in a bain marie. Don’t allow the bowl to touch the hot water, as the eggs may scramble.

Cook the mustard over the water, whisking frequently until the mixture is thick and unctuous and has reached a temperature of 71C (160F).

Add mustard to sterilised jars and store in fridge for up to two months.

Adapted from Christopher Hirsheimer via Bon Appetit


Chilli & Red Pepper Chutney – Recipe


This lovely chutney is easy to make and a delicious combination of sweet red pepper and spicy chillies. Leave some of the chilli seeds in for extra heat if you wish. A very tasty accompaniment to cheese or meat. Makes about 3 large jars or several small!


  • 8-10 fresh red chillies
  • 8 red peppers
  • Olive oil
  • 2 medium red onions, peeled and finely chopped
  • 1 sprig of fresh rosemary, leaves picked and chopped
  • 2 bay leaves
  • 1 stick cinnamon (about 5cm)
  • Salt and freshly ground black pepper
  • 100g brown sugar
  • 150ml balsamic vinegar


Blacken your chillies and red peppers in a griddle pan or under a hot grill. Remove and place in a bowl covered with cling film to cool.

Once cool, remove skins, stalks and seeds and blend in a food processor. Set aside.

Saute the onions, rosemary, bay leaves and cinnamon slowly in a pan until onions are caramelised (at least 20 minutes).

Add the pepper and chilli mixture to the onions, along with the brown sugar and vinegar. Combine well and continue cooking until the liquid evaporates and you’re left with a sticky chutney. Remove bay leaves and cinnamon. Season well to taste.

Put into sterilised jars and leave to cool. Store in a cool, dark place. If in jars, they should last for a couple of months.

Adapted from Jamie Oliver.