5 ways with Mustard

Petunjuk

Roasted pork tenderloin with honey-mustar crust

Serves 4

Preheat the oven to 2000C/180'C fan/gas mark 6. Spray a baking dish with cooking spray. In a small bowl, stir together 2 tbsp wholegrain mustard, 2 tbsp honey and I tsp thyme leaves. Place I sliced red onion in a single layer in the bottom of the prepared dish. Season a 450g pork tenderloin on all sides with salt and pepper, then place on top of the sliced onion. Brush ha f of the mustard mixture over the pork, then cover with foil and bake for 25 minutes. Remove the foil and brush the pork with the remaining mustard sauce. Place under a hot grill for 5-6 minutes or until a crispy crust forms on top and the pork is cooked throughout. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

Parsley and chive potato salad

Serves 6-8

Place 900g halved baby potatoes in a large saucepan. Cover with water and add a generous pinch of salt. Bring to boil over a high heat, then simmer gently for 12-15 minutes until just tender. Drain thoroughly and set aside to cool to room temperature. In a large mixing bowl, whisk together 2 tbsp white wine vinegar, 1 tsp Dijon mustard and some salt and pepper. Whisk in 4 tbsp rapeseed oil until smooth. Finely chop a handful each of parsley and chives and whisk into the dressing. Add the potatoes to the bowl and toss gently to coat in the dressing. Allow to sit at room temperature for 30 minutes before serving.

Irish rarebit

Serves 4-8

Melt 20g butter in a saucepan over a medium heat. Add I tbsp flour and whisk for 1-2 minutes to create a roux. Mix in 2 tsp Worcestershire sauce and 2 tsp Dijon mustard Add 60mI stout and stir until smooth. Add 120g grated Cheddar and cook, stirring constantly, until fully melted. Turn the grill on to a high heat. Grill 8 slices of sourdough bread until lightly toasted. Spoon some of the cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the grill and cook for an additional 3-5 minutes until the cheese is lightly browned and bubbly. Serve with a generous sprink e of fresh chives.

Mustard and horseradish cabbage

Heat 50g butter in a heavy pan over a medium-high heat. Cook 1 thinly sliced onion for 5-6 minutes until lightly browned, stirring occasionally. Stir in 900g shredded Savoy cabbage, 3/4 tsp salt and 120ml water. Cook, covered, for 12 minutes until the cabbage is just tender. Transfer to a serving dish. In the same pan, whisk together I tbsp wholegrain mustard, I tsp horseradish sauce and I tsp plain flour. Add 120mI water and whisk until well combined. Simmer for 2-3 minutes, then stir into the cabbage. Season with salt and black pepper.

Maple mustard salmon

Preheat the oven to 2300C/210'C fan/ gas mark 8. Lightly grease a baking tray with oil. In a small bowl, whisk together I tbsp wholegrain mustard, I tbsp Dijon mustard, 2 tsp maple syrup and 2 tsp olive Oil. Pat 2 salmon fillets dry with kitchen paper and season well with salt and pepper. Lay the salmon skin side down on the prepared baking tray. Rub the top with the mustard mixture. Bake for 8-10 minutes or until cooked to your desired level of doneness. Serve with lemon wedges. mustard