Homemade mustard is ridiculously simple to make, but there are literally thousands of variations you can make using the basic mustard recipe. This one starts out powerfully hot, but mellows as it sits.
Want to take it over the top? Want the chef's secret sauce in your pantry? You gotta make your own Worcestershire Sauce. I swore, once upon a time, I'd never share my recipe. But it's just too good to keep for myself!
As a notorious sweet pepper pickler I decided this year to experiment with hot chilies. A big amount of garlic and delicate, sweetened vinegar proved a perfect pairing for the moderately hot Turkish variety called "aci sivri".
The best preserve we ate last year was a condiment I almost skipped over on my plate. This black radish relish is based on that evening and the amazing flavours we were presented. This relish is sweet, tart, soft and brash at the same time.
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.