Mustard. I love the stuff. Especially because it goes so brilliantly with charcuterie. I had never given one second of a thought however to making the stuff, until last week.
I was sitting around, eating some rillette and salad, and thought “some bloody lovely mustard would go so nicely with this”, and opened the fridge. You can imagine the utmost horror when I realized I was out of Dijon (mustard of choice in my household). I had used the last of it to make the salad vinaigrette I had happily poured over the leafy greens on my plate not moments before.