German Wholegrain Mustard
© Denzil Green
There are so many different kinds of mustard, that it’s a rare person indeed who doesn’t like at least one of them.
Too often, however, jars of mustard languish in our fridges, pushed further and further back by other bottles, and getting crusty inside around the edges.
Today’s a good day to haul at least one of those jars out, (okay, maybe the crusty ones should be hauled out permanently and binned) and spread some mustard on a sandwich, put a dollop on the side of your plate, or stir a teaspoon or so into a sauce.
Or, try one of the recipes below that use mustard to give them a little zing.