Once the mayonnaise comes in contact with the oven-roasted Brussels sprouts, it melts and releases a tremendously smooth, ...

Roast for 23 minutes for medium-rare (only 20 ... Stir in the wholegrain mustard. Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving.

This roasted veggie and grain salad is perfect for fall and winter, but if you switch up the vegetables, you can eat it all year long. The star of the dish? A tangy, sweet maple mustard dressing ...

Turn off the heat, add 175g grated Cheddar, 2 tablespoons Dijon mustard and 10g unsalted butter and stir until the cheese is melted and you have a cheesy, mustardy sauce. Roast the herbs.

Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes. Preheat the oven to 150C/130C Fan/Gas 2. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if ...

5. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. 6. Roast the cauliflower until nicely charred and tender (a long skewer ...

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

Toss the carrots with the melted butter, maple syrup, dijon mustard, a generous pinch of salt, and ground black pepper, ...