English mustard

Pungent and spicy, English Mustard is quite versatile - condiment, salad dressing, or to use in your bakes. This is my take on the classic recipe that is easy to make at home.

This crispy skinned roast chicken is a family favourite for winter any night of the week!

Perfect with roast beef. This is the simplest mustard sauce, made with Coleman's mustard powder

A cracking recipe that shows you how to make perfect scotch eggs from scratch. Perfect for a picnic or a party. Just add crunchy pickles and some salad.

Tender and succulent pieces of chicken and bacon with potatoes in a lush honey mustard cream.

Consider this your springboard to all kinds of mustard. This recipe is a gourmet version of the standard yellow mustard that you keep in the fridge. Substitute honey for sugar, use white wine instead of vinegar, or try adding some freshly grated garlic or horseradish.

Lila Lerie on Instagram: "Sweet Mustard Sauce ✨😮‍💨 this can be smothered onto most things - test me! Full detailed recipes available on my recipe blog. Just tap the link in my profile and click on the “ Recipe Blog” tab. 3 medium eggs 100ml white vinegar 385g sweetened condensed milk 30g hot English mustard powder 50ml water 1. Add the eggs to a medium sized bowl and whisk. 2. While whisking, pour in the white vinegar. 3. Once incorporated, add the hot English mustard powder and whisk…

Mustards aren’t just for meat, it’s a common misconception, they most definitely have a place in the plant-based diet. More than just an essential ingredient in mayonnaise and salad dressings, Mustard is also used in sauces and gravies – such as on sandwiches or folded through mash potatoes. Jars and bottles are commonly found in refrigerators around the world. Dijon, American, wholegrain and English mustard staples in many homes.

Have you ever tried making homemade mustard? It's really easy to make and you can easily create different flavors GF too!

I am an unabashed mustard fan. The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!