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We’ve been craving something bold for our cheese toasties and Sunday roasts, so we made a small jar of wholegrain mustard at home. No additives, just pantry bits doing their job. It takes around 10 minutes of hands-on time and a little resting, and the flavour is gorgeous: tangy, punchy, slightly sweet if you like. Why we love it: the seeds stay pleasantly nibbly, it stirs into dressings in seconds, and it turns simple meals into “mm… that’s good” moments😋 Serve with: sandwiches, sausages, roas