The cloves are ground with the mustard seeds to make a warm, intense, aromatic mustard
Dark and intense, with a hot flavour derived from the cracked black pepper
This mustard is most delicious with steak - or duck, really, really good
A delicate flavour, summery and fresh
A well-rounded pungent mustard loved by all
Add a spoonful or two to soups, stews, gravies or casseroles for that 'je ne sais quoi!'
More of a mustard pickle, this traditional Italian preserve is surprising, delicious and addictive!
As smooth as Sacha Distell - this traditional mustard from France cooked, briefly, but made in moments
I love this chutney - great for 'everyday'
Luscious and velvety, nothing beats home-made lemon curd