1 tspyellow mustard seeds1 tspcoriander seeds330 gm(1½ cups) white sugar60 ml(¼ cup) white wine vinegar2 tsphot English mustard6small fresh bay leaves100 gm eachdried pears and dried peaches100 gmdried wild figs, softened in boiling water for 20 minutes, drained
Wrap spices in muslin, tie securely with kitchen string and set aside. Combine sugar, vinegar, mustard, 1 tsp sea salt and 125ml water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Add muslin bag and bay leaves and bring to the boil. Cook until reduced to 1½ cups (10-15 minutes). Add dried fruit, return to the boil and cook until fruit is soft and translucent (5-10 minutes). Spoon into a sterilised 1 litre-capacity jar, seal with a lid and invert until cooled to room temperature. Mustard fruits will keep in refrigerator for up to 3 months.