Yep, there’s way more to mustard than a smear in a roast beef sarnie ...
We know they pair well in a salad dressing, so try stirring mustard seeds into clear runny honey for a pot of pure sugar and spice. Then use it to glaze meat or stir into vinaigrette. Or, mix equal parts wholegrain mustard with honey and spread on toast for a mean addition to welsh rarebit or a croque monsieur ... Sacré bleu!
Unlike a mud bath, this doesn’t involve rubbing hot mustard all over your skin (although you can try that if you like). Instead make your own mustardy bath salts and take a long, hot soak. It's said to soothe muscles, aches and pains, so don’t knock it till you’ve tried it!
Give chicken, beef or pork a dry-mustard marinade and it'll take your Sunday lunch from "meh" to mouthwatering.
Sprouting might not seem very sexy. And, let's be honest, it isn't. But it is easy and strangely satisfying in a proto-nuturing kinda way. Mustard seed sprouts pack a spicy punch in a salad and they're a good way to shake up a standard egg sarnie.
It's not your traditional flavour, but mustard popcorn is pretty moreish stuff. Toss some thin, crispy snips of fried bacon in there too for the ultimate savoury pop.
Feel like you've swallowed razor blades? Mustard beats a throat sweet any day. Apparently.
Introducing the honey-mustard roast cashew. Don't be fooled by their innocent appearance – these little nutty nibbles are dangerously addictive.
Can you guess what the secret ingredient is in this cake? Mustard powder. Crazy talk, you say! We know. A teaspoon of the hard stuff turns this complex chocolate cake into something rather beautiful and it’s said to be pretty wonderful in a carrot cake, too.