Grate the zest from the lemon and squeeze the juice
Add to the vinegar, mustard seeds and fennel seeds and leave to soak overnight.
Add remaining three ingredients and mix well.
Pour into a goblet processor/liquidiser and process in short bursts until desired consistency is
reached. Be careful not to overheat the motor.
Pack into warmed jars, ensuring air bubbles are cleared using the end of a dinner knife or similar.
Seal tightly and keep for at least two weeks to mature. Stunning with Summer barbeques - chicken or salmon for instance. Stir into melted butter and toss through hot new potatoes for a hot potato salad.