Winter has well and truly arrived, which gives us the perfect excuse to rustle up some delicious home cooked, warming meals. As a result, Maille, France’s leading mustard producer, has created the below recipes to help beat those winter chills.

Mustard is mainly used as a condiment, something we put on the side of our plates, but what some of us don’t know is that it is also an ingredient. There are two varieties of Maille mustard Dijon and Wholegrain, stirring in just a couple of tea-spoonfuls of either, really adds piquancy and depth to casseroles, sauces and gravies alike. Maille Wholegrain is also delicious mixed with honey and used as a glaze on roast meats and vegetables.

The recipes below are just perfect for beating those winter chills, so embrace the forthcoming winter months and experiment with Maille mustard.

Sausage and Lentils with Maille Mustard Sauce

Serves 4

225g/8oz Puy lentils
4 tbsp sunflower oil
3 shallots, peeled and finely chopped
175g/6oz chestnut, or button mushrooms, wiped and quartered
salt and freshly ground black pepper
12 pork and leek sausages

For the sauce:

2 tbsp Maille Wholegrain mustard
4 tbsp double cream
Juice of half a lemon

Cook lentils in simmering water, until tender. Drain and reserve.

Heat 2 tbsp oil in a pan and fry shallots until softened. Remove from pan and add to lentils. Add mushrooms to pan with 1 more tbsp oil and cook mushrooms until browned. Remove from pan with a slotted spoon and add to lentil mix. Season with salt and freshly ground black pepper. Reserve, keeping warm.

Heat remaining oil in a pan and gently fry sausages over medium heat until browned all over. Reserve, keeping warm

At the same time, spoon Maille Wholegrain mustard into a small pan and add cream and lemon juice. Mix well and heat through.

Pile lentil mix in the centre of four plates and top each with three sausages. Drizzle over the Maille Wholegrain mustard sauce.

Roasted Winter Vegetables

Exciting, flavour-packed dish of roasted vegetables drizzled with honey and spread with Maille Wholegrain Mustard for a gentle buzz of spice

Serves 4

4 carrots, peeled and in chunks
2 parsnips, peeled and in wedges
1 small butternut squash, peeled, seeded and in chunks
1/2 celeriac, peeled and in chunks
1 red onion, peeled and in wedges
225g/8oz new potatoes, scrubbed and halved
2 sweet potatoes, scrubbed and sliced
salt and freshly ground black pepper
1 tbsp runny honey
2 tbsp Maille Wholegrain Mustard

Place vegetables in a roasting dish and season. Drizzle with honey and dot with mustard. Place in a preheated oven Gas 5 375F 190C for 20 minutes or until vegetables are caramelised at the edges.

Mustard Fish Gratin

Fabulous way with fish for a rich and tasty supper dish with a delightful depth from Maille Dijon Originale mustard

Serves 2
For the sauce:
1 tbsp oil
6 banana shallots, peeled and finely chopped
200g tub crème fraîche
1 tbsp Maille Dijon Originale mustard
salt and freshly ground black pepper

2 x 175g/6oz sustainably sourced white fish e.g. Pollack, cod
175g/6oz extra mature cheddar, grated
1 tbsp fresh parsley, finely chopped
100g/4oz fresh white breadcrumbs
50g/2oz unsalted butter for dotting

First make the sauce. Heat oil in a pan and gently fry shallots until softened. Add crème fraîche and Maille Dijon Originale mustard, season and stir well.

Place a third of the mix in the base of a gratin dish. Top with one piece of cod. Season with salt and freshly ground black pepper.

Pour over another third of the sauce. Sprinkle over cheese, then chopped parsley. Place remaining cod on top and season.
Spread over rest of the sauce. Sprinkle over breadcrumbs then dot with butter. Bake in a pre-heated oven Gas 5 350F 190C for 25 minutes, or until top is crusty and golden.

Serve with green vegetables.