
A few weeks ago the Fresh Farm took an afternoon off and went down to the beautiful Maille mustard boutique in London’s Piccadilly. If Fabergé decided to design shops this is pretty much how they would look and the selection of mustards was mind-blowing (truffle mustard anyone?!). Inevitably Patrick took a whole swag bag full of little pots back to the kitchen “for research purposes” and this little number was the result. If you’ve got any Dijon left over it’s incredible whipped up with a bit of olive oil and balsamic vinegar too.