In case last week’s recipe whetted an appetite for some home-made medieval mustard, here is a recreation of a 15th-century Egyptian three-for-the-price-of-one recipe. It contains twists on a basic theme, which involves mustard seeds, water, rock salt and vinegar. The other two are made by adding honey (you can also use sugar or raisins) or almond paste. All three are extremely tasty and go with all kinds of dishes, especially meats — both hot and cold. What’s more, they can be stored in the fridge for quite a while. [Ibn Mubārak Shāh, fol. 23v.]
