Pantry hacks: Dijon mustard

Dijon-mustard

The ultimate toasted cheese

The ultimate toasted cheese recipe

Serves: 4

Time: 15 mins

Place 8 thick slices ciabatta bread on a cutting board and spread good quality shop-bought mayonnaise over each – this is the secret to a golden, delicious crunch! To assemble the sandwiches, spread a layer of Dijon mustard over 4 of the slices of bread on the non-mayo side (the mayo should be on the outside of each sandwich and the mustard on the inside). Fill the sandwiches with 2 – 3 slices thickly sliced Gruyère and add 2 crispy grilled streaky bacon rashers, if desired. Heat a pan over medium heat and add a large knob butter. In batches, toast each side of the sandwiches until the bread is toasted and golden brown and the cheese has melted, about 2 – 3 minutes on each side. Serve immediately.

Mustard and sage-baked pork bangers with apples and potatoes

Mustard and sage-baked pork bangers with apples and potatoes recipe

Serves: 4

Time: 20 mins + 40 mins, to roast

Preheat the oven to 200°C. Rub 8 pork sausages with 45ml (3 tbsp) Dijon mustard and place in a large roasting tray. Add 350g parboiled and halved baby potatoes and 2 quartered apples to the tray. Drizzle with olive oil, dot with butter and sprinkle with a handful fresh sage leaves. Season well with salt and freshly ground black pepper and roast until the apples are tender and the potatoes and sausages are golden, about 40 minutes.

Lemon, mustard and rosemary roast chicken

Lemon, mustard and rosemary roast chicken recipe

Serves: 4

Time: 20 mins + 1 hour, to roast

Preheat the oven to 190°C. Prepare your raw chicken by snipping off the parson’s nose and removing the wing tips. Place the chicken in a roasting tray and fill the cavity with 1 peeled and quartered onion, 4 peeled garlic cloves, 1 quartered lemon, and a handful each of fresh rosemary and thyme sprigs. Rub the outside of the chicken with a halved peeled garlic clove, 30g softened butter and 20ml (4 tsp) Dijon mustard. Sprinkle generously with sea salt flakes and black pepper and 10ml (2 tsp) finely chopped fresh rosemary leaves. Pop your chicken in the preheated oven to roast, about 1 hour. It is cooked when a small incision on the thigh reveals that the juices run clear and the skin is golden and slightly crunchy. Carve to serve and discard the stuffing ingredients.

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