Stout and maple mustard

To begin, pour the stout and mustard seeds into a container, cover with a lid or cling film and leave to soak in the fridge for at least 48 hours. The seeds will soak up the liquid and expand, so make sure the container is big enough to allow for this

Transfer the seeds and what’s left of the stout to a blender and add the other ingredients. Blitz to a coarse texture

Taste and adjust the seasoning if necessary and transfer to a sterilised jar

This mustard is best left for 3 weeks to 1 month before serving to allow the flavours to develop