Boil 2 tbsp mustard seeds during 20 mins. Rinse under cold water and put in a jam jar.
Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Pour over the mustard seeds, cool and keep for a week
Boil 3 eggs 6 mins, cool, peel and halve.
Serve a shown with mayonaise, slices of radish, pea shoots, the mustard seeds and chervil tops
Season with sea salt and pepper
