As mustard seeds were traded and travelled through the continent in the Middle Ages, new styles of mustard emerged from different regions. Wholegrain or granary mustard is one such variety and it is now a popular condiment worldwide. The Country Range Wholegrain Mustard comes in a 2.27 litre tub and is hot, sweet and salty with a wonderful vinegary backbone. Terrific for all manner of poultry, meat, fish and cheese, it is also incredibly versatile as an ingredient to add depth of flavour and texture.
Paul Hugo has spent nearly a quarter of a century working at the Saltaire UNESCO World Heritage Site at its cultural hub, the Salts Mill. Head Chef across Salts Diner and Café into the Opera, Paul has garnered a formidable reputation for offering the finest freshly prepared and locally sourced, seasonal delights in the area.
Sumptuous Sauces
Great for adding depth of flavour and seasoning to sauces and gravy, I like to use wholegrain mustard in a beurre blanc sauce, with roasted hake loin, tomatoes and wilted spinach.
Beautiful Butter
Whether served with a breadbasket, or used for flavouring, making your own compound butters is a brilliant way to add subtle seasonality to the menu. A wholegrain mustard butter is a thing of beauty when served on top of a sizzling steak.
Lust for Crust
A quality crust on a piece of fish or meat, not only looks stunning but helps infuse flavour and adds that all-important texture to a dish. For me, a simple piece of salmon with a wholegrain mustard crust is a stand-out dish on any menu.
Delightful Dressings
Mustard gives vital body and kick to a dressing and wholegrain mustard is one of my favourites to use. Olive oil, wholegrain mustard, a little honey and seasoning is a super versatile dressing. I love it on a simple bruschetta salad or using our freshly prepared pizza dough. I enjoy making pizzettas and loading them with wholegrain mustard-dressed rocket.
Magic Mash
I think we often have tunnel vision sometimes when it comes to mash and serve it fairly plain but it’s a great carrier of flavour. There is a mash for all occasions, so mix it up. A simple tablespoon of wholegrain mustard can add colour, texture and depth of flavour to compliment the pork, poultry, lamb, beef or fish it’s sharing the plate with.