Mustard

Ingredients

150 g dry mustard seeds
1 medium onion, chopped,
2 garlic cloves, crushed
1 teaspoon salt
2 teaspoons black pepper, ground
1 bay leaf
2 teaspoons Tabasco sauce
2 tablespoons golden syrup
1 tablespoon curry powder
1 cup white wine
1 chicken stock cube

Directions

Combine all ingredients in a saucepan and cover with water.
Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
Add more water or wine as/if required.
Remove from the heat and cool slightly.
When cooled place in a food processor and process until roughly chopped, not pureed.
Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.