Plum Mustard

For the plum mustard, remove the seeds from the pecoroni and cut into fine rings. Remove the seeds from the plum and cut into quarters. Peel and finely chop the shallots and garlic and sauté in sunflower oil.

Add the plums, honey and peppers to the onions, pour in the red wine and bring to the boil vigorously. Add cinnamon, cloves and star anise. Puree the softly cooked plums in a blender. Mix the plum mustard with horseradish, a little grated orange peel and mustard and season with salt.

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