My Kitchen. James Martin

Makes 425g (15oz)

       Vegetarian

       25g (1oz) white mustard seeds

       110g (4oz) black mustard seeds

       75g (3oz) light soft brown sugar

       1 tsp allspice berries

       1 tsp paprika

       ½ tsp turmeric

       2 tsp sea salt

       1 tsp crushed black peppercorns

       175ml (6fl oz) red wine vinegar

       40ml (1½fl oz) balsamic vinegar

       3 tbsp runny honey

       110ml (4fl oz) bottled Black Sheep Ale or other traditionally-made British beer

       Mustard is very easy to make and handy to keep in your store cupboard. It goes well with many types of meat – try it with the Yorkshire ham on page 39.

      Put all the dry ingredients into a food processor or blender and blend until the seeds are roughly crushed. Transfer to a bowl and stir in the two vinegars, honey and ale.

      

      Cover the mustard with cling film and place in the fridge for 2 hours. If you want to keep the mustard longer, put into sterilised jars (see page 166) and store in a cool, dark place. The mustard should then keep for 3–6 months.

       Juniper-pickled cucumbers

       Makes 400g (14oz)

       Vegetarian

       250ml (9fl oz) pickling malt vinegar

       1 tsp juniper berries

       125g (4½oz) caster sugar

       1 tbsp olive oil

       1 tbsp mustard seeds

       2 large cucumbers, deseeded and cut into 2cm (¾in) cubes

       Salt and black pepper

       This will keep for 3–4 days in the fridge if stored in sealed, sterilised jars (see page 166). The pickle can be seen in the picture on page 47.

      Place the vinegar, juniper berries and sugar in a small saucepan and bring to the boil. Remove from the heat. Pour the olive oil into a frying pan set over a medium–high heat, add the mustard seeds and cook until the seeds start to pop.

      

      Add the cucumber and fry for 2–3 minutes. Season, to taste, with salt and pepper. Place in a bowl, pour over the vinegar mixture and stir well. Allow to cool completely, then place in the fridge.

       Sliced Yorkshire ham with poached leeks and spring onions

       Serves 4

       6 black peppercorns

       Pinch of salt

       1 bay leaf

       1 medium leek, trimmed and outer leaves removed

       8 spring onions

       400g (14oz) York or any other roast ham, ready-sliced if you prefer

       Chervil leaves, to garnish

       For the glaze

       4 tbsp English mustard

       2 tbsp runny honey

       150ml (6fl oz) rapeseed or extra-virgin olive oil

       Zest of 2 oranges

       4 tbsp white wine vinegar

       Salt and black pepper

       Until recently, one of the few places you could buy a real ‘York ham’ was Scott’s butchers in York, but sadly, after 150 years of trading, it is now closed. Despite this, the UK still produces the best pork in the world and we should make the most of it. This recipe is best served warm; however, if you choose to serve it cold, make just half the quantity of the glaze to drizzle over the ham in the final step.

      Half fill a large saucepan with water, add the peppercorns, salt and bay leaf and bring to the boil. Once the water is boiling, add the leek whole (if it doesn’t fit, cut in half widthways). Reduce the heat and cook for 6–8 minutes on a gentle simmer. Add the spring onions and cook for a further 3 minutes, then drain the vegetables and allow to cool.

      

      To make the glaze, place the mustard and honey in a bowl, slowly whisk in the rapeseed or olive oil, then add the orange zest and vinegar, season with salt and pepper and set aside.

      

      If you wish to warm the meat, place the whole ham or the slices on a baking tray and spoon half of the glaze over the top. Put in a preheated oven at 170°C (325°F), Gas 3, for 1 hour if the ham is whole or, if it is ready-sliced, until heated through. Remove from the oven and, if necessary, carve the ham into slices.

      

      Place the sliced ham on a board or platter, then slice the leek into 1cm (½in) rounds and the spring onion into bite-sized lengths. Arrange these on the ham, drizzle with the rest of the glaze, place a few chervil leaves on top and serve.

       Scotch eggs with curried salad cream

       Serves 4

       8 small eggs and 4 medium eggs (reserve 2 for the salad cream)

       450g (1lb) good-quality pork sausages or sausagemeat

       300g (11oz) dried breadcrumbs, such as Japanese panko

       1.2 litres (2 pints) vegetable oil, for deep-frying

       For the salad cream

       2 hard-boiled egg yolks (see above)

       2 tsp English mustard

       150ml (5fl oz) rapeseed oil or extra-virgin olive oil

       1 tbsp white wine vinegar

       75 ml (3fl oz) double cream