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Homemade Honey Mustard Dressing 
Leftovers can be kept in the fridge, in most cases, for some weeks, unless dairy products are involved.
The honey you use can make all the difference to the flavour, so decide carefully which variety to use.
You will need:
225g (8 oz) white mustard seeds
275ml (10 fluid oz) white wine vinegar
1 teaspoon ground cinnamon
60ml (2 fluid oz) honey
Method:
1. Place the mustard seeds, vinegar and cinnamon in a bowl, cover and leave to soak overnight.
2. Pound together with the honey with a mortar and pestle until you get a thick paste, or blend in a processor. Add more vinegar if it is too stiff.
3. Transfer to sterilised jars, cover and store in the fridge for up to one month.
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This recipe is an extract from the book 'Honey and its many health benefits' by Margaret Briggs.
And is available for purchase from Bookmart Ltd, Blaby Road, Wigston, Leicester, LE18 1SE.
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