It was with some anticipation that I picked up a copy of the Cornersmith recipe book. Not only a local Marrickville cafe, but one renowned for pickles and preserves.

My first project out of the book was making our own seeded mustard, which turned out to be delightfully simple (as well as delightfully tasty!).

The starting point is generous pile of whole mustard seeds (yellow and brown), which can be obtained very cheaply from your local Chinese or Indian supermarket. To this is added honey (our own, of course!), plus vinegar, and some extra flavourings.

The majority of the mustard seeds are ground down to a paste, using a coffee grinder. The whole seeds are then added back in for texture.

Once everything is combined with the vinegar, it’s left in the fridge for a month, allowing the flavours to infuse together. Then into jars.

The result is every bit as good as the store-bought, for a fraction of the price.