Russian hot mustard (Gorchitsa)

1. Sift the mustard powder into a glass bowl so there are no lumps.

2. Bring the water to the boil and let it cool to about 80 °C (not boiling, as that kills the heat).

3. Pour it into the mustard powder a little at a time, stirring constantly, until you have a thick, smooth cream; after about 20 minutes you can add a little more water if it's too thick.

4. Stir in the sugar, salt, wine vinegar and sunflower oil.

5. Put it into a clean, tightly closing jar and leave at room temperature for at least 12 hours (overnight) – that's when the real, nose-tingling strength develops – then keep it in the fridge.

6. Serve with meat jelly, ham, boiled meats or pelmeni; it keeps in the fridge for 2-3 weeks.

Tip: Russian "gorchitsa" is much stronger than Western mustards: the reaction between the dried mustard powder and warm water gives it its blinding heat – use it by the teaspoon.