This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from ...

Bring to the boil and simmer for 2 to 3 minutes. Add the vinegar, sugar, salt, peppercorns and mustard seeds. Spoon into sterilised jars and seal. Serve with a wedge of Parmesan or your choice of cold ...

Garden cress is in season from July to March, and mustard seeds can be grown year-round. It is widely available in supermarkets. Keep pots of mustard cress on the windowsill and follow the ...

Spread the Dijon mustard all over the salmon and then roll ... or until golden-brown and completely cooked through. For the medley of vegetables, heat the oil in a saucepan and add the onions.

Thinly slice the cooked tongue and toss with the warm mustard sauce. To prepare the root vegetables: In a saucepan over a medium heat, bring the chicken stock to a simmer and gently cook the ...