Mustard is an unsung hero of the kitchen cupboard, adding a lick of heat and a depth of flavour to a huge range of dishes. The sauces we think of as mustard are made from mustard seeds. Mustard's fieriness is dependent on the addition of water: whole mustard seeds that are added to a stock, made into a wholegrain sauce, or fried at the early stages of preparing a curry are much mellower than a paste made from ground seeds and water. Prepared mustard is made from mustard seeds and other flavouring ingredients.
Seared salmon and chorizo salad
Chicken and bacon lattice pie
Spiced haddock chowder
Vegetable samosas
Onion gravy
Article by Clarissa Hyman
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