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9 recipe ideas for using up mustard

Publisher - Great British Food Awards
published by

NatashaLS

Mar 25, 2020
6 minutes to read
Image for blog - 9 recipe ideas for using up mustard

Most store cupboards will likely have a jar of this versatile condiment hiding somewhere. Whether you like yours peppery or piquant, sweet or smoky, mustard can add colour and spice to all kinds of recipes. Read on for nine easy ideas..

SWEET POTATO MUSTARD GRATIN

Preheat the oven, then mix together single cream, rapeseed oil, English mustard, chilli flakes and sumac. Arrange peeled and thinly sliced sweet potatoes in a casserole dish, one layer thick. Pour over the cream and season with salt and black pepper. Repeat the process and finish with a layer of sweet potato drizzled in rapeseed oil. Cover with tin foil and bake for half an hour, and then for a further 15 minutes uncovered.

HONEY MUSTARD DRESSING

Whisk together mayonnaise, Dijon mustard, honey and salt in a bowl and chill in the fridge until ready to serve.

LEEKS WITH MUSTARD & MASCARPONE ON GARLIC TOAST

Sauté leeks with butter in a pan until they’re tender, then turn down the heat and add whipping cream. Boil until the mixture thickens and then beat in Mascarpone until melted and bound together. Season with pepper, parsley and Tewkesbury mustard. Toast bread and rub with sliced garlic, place the cheesy leeks on top and serve with watercress leaves.

BRUSSELS SPROUTS WITH HONEY & MUSTARD

Cut your sprouts in half and fry in a large pan with rapeseed oil. Remove from the heat and carefully pour in vegetable stock, then stir in wholegrain mustard, salt and pepper. Bring to the boil, then simmer uncovered until the sprouts are tender. Stir in honey and serve.

MUSTARD POTATO SALAD

Boil halved new potatoes in a large pan, then drain and leave to cool. Whisk together rapeseed oil, wholegrain mustard and lemon juice in a large bowl, then add the potatoes along with chopped spring onion and toss until coated.

COURGETTE SALAD WITH MACADAMIA NUTS

Whisk lemon zest and lemon juice, rapeseed oil, Dijon mustard, honey and soy sauce in a large bowl and season with salt and pepper. Add thinly sliced courgette and summer squash, sorrel leaves and roasted pumpkin seeds and toss to combine. Serve the salad topped with finely grated hard cheese, chopped roasted macadamia nuts and black pepper.

SAGE & MUSTARD MARINADE

Combine mustard with lemon zest and juice, sage, crushed garlic cloves, rapeseed oil and honey. Season with salt and black pepper and use to marinate pork or chicken – leave the meat covered for at least an one hour to let the flavours soak in.

PAN-FRIED MACKEREL WITH MUSTARD-CRUSHED POTATOES

Cook halved new potatoes in a pan until tender. Meanwhile heat rapeseed oil in a separate pan and fry the mackerel on each side. Drain the potatoes and then return to the pan with chopped parsley, wholegrain mustard, horseradish and oil. Crush the potatoes lightly with a fork, and serve on a plate with a mackerel fillet sitting on top.

MUSTARD MUSHROOM GRAVY

Whisk together milk, white wine and flour in a bowl. Heat butter in a pan, and then add minced garlic and diced onion and sauté until tender. Add sliced mushrooms and rapeseed oil until they soften and then stir in Dijon mustard. Pour in the milk and flour mixture and stir until the gravy thickens, seasoning with salt and pepper to taste.

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