WHOLEGRAIN MUSTARD RECIPES

1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
2. To make the dressing, place the mustards in a large bowl, then gradually whisk in the olive oil, extra virgin olive oil, vinegar and honey until smooth. Crush in the walnuts and add a pinch of black pepper.
3. Trim the pear and apple and finely slice into matchsticks, place in the base of the bowl and toss in the dressing.
4. Roughly chop the frisee, trim and finely slice the round red chicory and add to the bowl with the rocket.
5. Trim the long red and white chicory, cut in half, then separate into leaves, finely slice the stalk and add everything to the bowl.
6. Peel the clementines and finely slice horizontally into rounds.
7. Toss everything together and serve.

1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
2. To make the dressing, place the mustards in a large bowl, then gradually whisk in the olive oil, extra virgin olive oil, vinegar and honey until smooth. Crush in the walnuts and add a pinch of black pepper.
3. Trim the pear and apple and finely slice into matchsticks, place in the base of the bowl and toss in the dressing.
4. Roughly chop the frisee, trim and finely slice the round red chicory and add to the bowl with the rocket.
5. Trim the long red and white chicory, cut in half, then separate into leaves, finely slice the stalk and add everything to the bowl.
6. Peel the clementines and finely slice horizontally into rounds.
7. Toss everything together and serve.

In a pan, on a medium heat add the beans, the spread, garlic, milk and start to mash together a wooden spoon or a masher will work well – cook together for 4-5 mins

Preheat the grill to high – and line a baking tray drizzle a little olive oil and place the salmon pieces flesh side up and add a little more oil  

In a small bowl mix together the honey and mustard and pour over the salmon – place these under the grill and cook for 5 minutes until its golden on top  

While the salmon is cooking, defrost the spinach in a pan and steam the broccoli - once piping hot, you're ready to serve. 

1. Preheat the oven to 200°C/400°F/gas 6.
2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.