SERVES 4

APPLE MUSTARD

• 6 Braeburn apples or similar, roughly chopped, skin and core left on

• 3 tbsp water

• 4 tbsp white wine vinegar

• 2 tbsp light muscovado sugar

• 2 tbsp Dijon mustard

• pinch of salt

EQUIPMENT

• blender

To make the apple mustard, put the apples into a large pan with the water, cover with a lid and steam for 8 minutes, or until they start to break down a little but some pieces remain.

Pour the apples into a blender and blend well for a few minutes, then strain everything through a sieve into a bowl, to catch any pips or core remaining. Stir in the vinegar, sugar, mustard and salt. You can pot it up into sterilized jars (see page 280) and keep it in the fridge for months – it will make about 3 x 225g jars.