So you ask yourself, how often could you actually use mustard and for what?
Here are just a few of our suggestions…
Peel the potatoes and cut into medium sized chunks. Put in saucepan and cover with cold water. Add salt and bring to the boil. Add the rosemary sprigs to the water and once boiling, cook for around 20 minutes until you can easily stick a knife in them.
Drain the potatoes & make sure you remove the rosemary. Add the cream and half the butter and mash, either with a potato masher or a hand held mixer. Mash well until you have a smooth, creamy mixture – add more cream or milk if you think they’re too dry. Mash in the remaining butter and add a few grinds of pepper. Add the mustard (add more than 4 teaspoons if you prefer a stronger mustard flavour), taste & add a couple of grinds of salt and pepper if needed.
This mash is ideal with a variety of dishes but our favourites are with sausage casserole, stews and casseroles.
Heat the oven to 175 degrees (fan). Put the mustard in a bowl and add the garlic, thyme and rosemary (if using fresh herbs, finely chop them – scissors are ideal) and mix well together. Once mixed, generously coat each chicken leg with the mustard and herb mix and place in a greased ovenproof dish. Bake in the oven for 20 minutes or until the juices run clear.
This recipe also works well with chicken thighs and breast. For a whole chicken, double the amount of herbs and mustard and roast according to instructions.
There are 2 options when making this dressing:
Taste and adjust seasoning according to taste by adding more salt or pepper if necessary.
Remove the lamb from the fridge and leave at room temperature for 30 minutes. Preheat the oven to 180 degrees (fan). Season each rack with 3 or 4 grinds each of salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat until it starts to sizzle. Place 1 rack of lamb fat-side down in the pan and sear until the fat turns a golden brown colour. Remove the rack and put on a plate, fat side facing up. Pour away the remaining oil from the pan and wipe with paper towel. Return to the heat and add the remaining oil. Once it’s sizzling, add the other lamb rack and sear, add to the plate with other rack, fat side facing up.
Add the garlic, rosemary and parsley to a bowl and mix. Add the cubed butter and mix thoroughly until smooth resembling a paste. Add the honey and mix. Place the lamb racks in an ovenproof dish, fat side facing up and spread the paste mixture evenly over the racks.
Cook in the oven for approximately 20-25 minutes for medium/medium rare, longer if you prefer lamb well done. If in doubt, check with your butcher. Tip: to check how much the lamb has cooked, gently cut into the middle of the rack and twist the knife slightly, you’ll then be able to see the colour of the meat.
Preheat the oven to 180 degrees (fan). Put the breadcrumbs, parsley and chives in a food processor and add the melted butter, whizz for approximately 10 seconds. If you don’t have a food processor, mix well in a bowl until thoroughly combined. Lightly oil a baking tray and season with mackerel on both sides with 3 or 4 grinds of black pepper, place on the baking tray. Spread the mustard on the mackerel and lightly press the breadcrumb mixture over the fish, making sure all the skin is coated. Distribute the garlic cloves around the fish on the baking tray – you can serve these with the mackerel or discard after cooking.
Bake in the oven for approximately 15 minutes depending on the size of the mackerel. If in doubt, ask your fishmonger. To serve, slide a fish slice spatula under each mackerel and carefully transfer to a plate. Add a couple of sprigs of parsley as in the picture above.
Preheat the oven to 180 degrees (fan). Put the chicken and ham in 2 separate saucepans and cover with water. Add the following to each saucepan – 1 onion, 1 carrot (both cut into quarters), 1 bouquet garni & 6 peppercorns. Bring both pans to the boil, cover with a lid and simmer for around half an hour until the juices run clear. Remove the pans from the heat and leave the meats to cool in the liquid.
Once cool, remove the meats from the stock – strip the meat from the chicken, cutting into bite-sized chunks and cut the ham into the same. Put equal quantities of each meat into individual pie dishes or a 1 litre pie dish. Strain the stock from the chicken and put to the side.
Chop the remaining onions, melt the butter in a saucepan and add the onions. Cook gently for around 10-15 minutes until soft and transparent. Stir in the flour and curry powder, cook for about 1 minute then gradually blend in the milk and 140ml of the chicken stock. Stir continuously until the mixture comes to the boil and then remove from the heat. Stir in the chopped parsley. Add the mustard and freshly ground salt & pepper to taste.
Add the sauce to the meat in the pie dish and mix well. Next, place the pie dish on top of the ready rolled puff pastry and cut around the outline of it, adding approximately 3cm extra to enable the pastry to overlap the dish. Crimp the excess pastry back into the edge of the dish to create a decorative edge and cut out pastry leaves or whatever shapes you want to decorate (you can also cut out letters to make a word if it’s for a specific occasion). Brush the lightly beaten egg over the pastry. Finally insert a knife several times through the pastry to allow steam to escape.
Bake in the oven for around 40 minutes or until the pastry is golden brown.
For a faster way to make this pie, buy a pre-cooked chicken or breasts and pre-cooked ham. Use the same weights as above but omit the steps for cooking the meat and start by cutting the meat into cubes. You can use a stock cube to make up the chicken stock.
Slice the pork fillet – each slice should be around 1cm thick. Melt the butter in a large frying pan over a medium heat. Add the onions and cook until transparent, stirring regularly. Add the pork and cook until golden, approximately 7 – 10 minutes. Mix together the honey, mustard and cream and pour over the pork and onion. Bring to a simmer and cook for another 5 minutes. Season with salt and pepper to taste and stir through the chopped parsley.
We used Pack A Punch Port mustard for this recipe which was delicious but any of our flavours would work equally well.]