1. Make a fabulous curry-crusted fish by blending 3 slices of bread with 1 tablespoon of our delicious curry mustard until the bread is crumbled and evenly coated in the paste.
Place 4 white fish fillets onto a baking sheet, season and gently press the curry crumbs on the top of the fish.
Squeeze over some lime juice and bake in a hot oven until fish is cooked and topping is golden, about 7 minutes.

2. Make a tasty homemade curried honey mustard sauce by simply combining 1 small finely chopped onion with 1/3 cup honey, 1/3 cup curry mustard and 2 cloves of grated garlic. This sauce is extremely versatile and can be used to marinade poultry, fish, lamb, beef or pork. We found that it goes particularly well with pork chops or skewered vegetable kebabs on the barbeque or under a hot grill.

3. In a pestle and mortar grind some malayan mustard, dried chillies, garlic and olive oil. Fry some chopped onion and bacon and add drained chopped cabbage. Add the ingredients from the mortar to some mashed potatoes and mix well. Serve on top of cabbage. This can be served with any of your favourite meats.

1. Mix 2 tablespoons of curry mustard with 5 tablespoons of mayonnaise and a squeeze of fresh lemon juice for a great dip to serve with sliced raw peppers, celery, carrot, cucumber and radish.
Dip also makes an excellent alternative to tomato ketchup for use with chicken or fish goujons.

2. Spice up your barbeque with our superb apricot mustard.
Place 15 chicken wings or 10 drumsticks in a plastic food bag together with 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons sunflower oil and 1 tablespoon of apricot mustard.
Seal the bag securely and shake all the ingredients to evenly coat the chicken. Leave to marinade in the refrigerator for at least an hour.
Shake off excess marinade and barbeque over hot coals or bake in a hot oven until crispy and cooked.

3. Spice up your mashed potatoes and make this simple curry mustard mash dish.
Peel and dice 2 large potatoes and boil in a large pan of salted water until soft and cooked, about 15 minutes.
Mash the potatoes together with 1 tablespoon curry mustard, 2 tablespoons of butter and 1 tablespoon fresh chopped parsley.

4. Curry Mustard Add curry mustard to a can of baked beans, goes well with jacket potato and cheese.

5. Green Peppercorn Mustard Bake parsnips in oven, halfway through cooking drizzle green peppercorn mustard mixed with honey over the top.

6. Apricot Mustard Make a white sauce, add apricot mustard, and pour over seasonal veg.

7. Mustard mushrooms Take a large mushroom, lightly oil, add chopped bacon or ham, add a spoonful of apricot mustard, spread and top with grated cheese and pop under the grill………mmmmmm

8. Breakfast bruchetta Bread, olive oil, apricot mustard, mushrooms, fresh tomatoes, ham, bacon or thinly sliced sausage. Drizzle the bread with the oil and dry fry. Cook the rest of the ingredients together and serve on top of the bread honey, mustard and sesame seed glaze. Any of the mustards can be can be mixed with clear honey and sesame seeds and used to glaze meat, vegetables, only limited by your imagination!

9. Stir a spoonful of apricot or curry mustard into mayonnaise or crème fraiche to make a tasty sauce.

1. Curry Spice Add to any curry dish for a mild flavour, lovely in Kedgeree. Cover chicken/lamb joints or breast in olive oil then roll in the curry spice and cook. Add to baked beans.

2. Chilli Goes well with lamb, pork, chicken, turkey or stir fry. Add to natural yoghurt to make a dip. Add to baked beans.

3. Italian Seasoning Goes well in most Italian dishes, gently fry with a little olive oil, garlic, chopped fresh tomatoes and pour over pasta of your choice. Use in Spaghetti Bolognese………. Chop the top off a beefsteak tomato, scoop out the middle, chop and mix with the seasoning and garlic. Put back into the tomato and bake in the oven or grill.

4. Steak Seasoning Besides the obvious……this also goes well with chicken for a peppery taste. Same goes for lamb joints, mix with a little tomato puree and oil and spread over joint.

1. Corn and Pepper Relish A must with burgers and sausages!

2. Gooseberry Relish A wonderful accompaniment to roast duck and any oily fish such as mackerel. Good as an added dip with an Indian meal, ideal for those poppadoms.

3. Pineapple & Tomato Relish A sweet and sour taste goes well with pork chops or pork stir fry. Add a couple of tablespoons to pork stir fry for added flavour.

4. Blackberry Relish Take a joint or haunch of venison, cover in blackberry relish and wrap in vine or cabbage leaves, slow cook.

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