We tend to think of mustard as an accompaniment to cuts of meat, pork pies or sandwiches. However, there’s more to mustard than meets the eye, it’s not merely a condiment it’s also a truly versatile ingredient. Mustard can be used in a vast range of recipes to add piquancy, depth and flavour.

Maille, France’s leading mustard producer is renowned for its Dijon and Wholegrain mustard and the French certainly know how best to use both of them when cooking delicious every day meals. Maille Mustard is a staple ingredient in France; it’s used in casseroles, grills, roasts, sauces marinades and dressings and is an essential ingredient for making everyday dishes come alive. Mustard can change even the simplest of dishes into something really tasty.

To add a zing to your daily repertoire, try these mouth- watering yet simple recipes from Maille…

Roasted Vegetables

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 10 minutes, pull the tray out and give them a shake or a stir, put back in the oven for a further 10 minutes or until vegetables are caramelised at the edges.

Maille One Pot Pork

Serves 4
3 tbsp oil
4 pork loin chops
5 tsp Maille Dijon Originale Mustard
1 onion, peeled and roughly chopped
300ml/1/2pt dry white wine
300ml/1/2pt chicken stock
Salt and freshly ground black pepper
100g/4oz Chantenay carrots
100g/4oz baby turnips
100g new potatoes
1 small butternut squash, peeled, seeded and in chunks
4 tbsp double cream
Chopped fresh parsley

Heat 2 tbsp oil in a pan and brown the chops on both sides. Spread with 4 of the tsps of mustard then transfer into a flameproof dish. Heat the remaining oil in the same pan and fry the onion gently to soften, but not brown. Transfer the onion to the flameproof dish. Pour over the wine and stock and season. Cover the dish loosely with foil (or a lid), then simmer on the lowest heat for around 30 minutes.

At the same time, blanch the carrots, turnips, potatoes and squash in lightly salted boiling water. Drain and add to the flameproof dish. Cover and simmer for another 15 minutes, or until the chops and vegetables are cooked through and the sauce is reduced.

Remove 3 tbsp stock from the dish to a jug and stir in the cream and the final tsp of Dijon mustard. Return to the flameproof dish containing the chops and vegetables and heat through. Serve sprinkled with chopped parsley.

Maille Macaroni Cheese

Serves 4
225g/8oz macaroni
4 rashers back bacon, thinly sliced and fried crisp (optional)
For the sauce:
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz cheddar cheese, grated
2 tsp Maille Dijon Originale mustard
salt and freshly ground black pepper
1 tbsp cheddar cheese in small cubes
1 leek, trimmed and in thin rings, lightly fried in butter
finely chopped fresh parsley for decoration

Cook macaroni in boiling water until just tender – about 10 minutes. At the same time make the sauce. Melt butter in a pan and stir in flour. Cook 1 minute, stirring. Gradually add milk,
still stirring until mix is thickened. Add grated cheese, Maille Dijon Originale mustard and season with salt and freshly ground black pepper. Stir in cheese cubes, and leek rings. Pour over macaroni and stir through. Pour into a baking dish and cook in a pre-heated oven Gas 5 375F 190C for 20 minutes, or until bubbling and golden. Serve sprinkled with crispy bacon (optional) and parsley