Tag Archives: mustard

Cheese, Onion and Mustard Swirls


We love swirls. Sweet or savoury, they are an easy way to make eye-catching office munchies or a traybake to share at a party. These swirls are a take on a recipe from the Smitten Kitchen cookbook, which we handily ‘borrowed’ from G’s sister on an extended (never-ending) loan. Oh well. More time to bake all of the deliciousness.


Makes 24 perfect for sharing or 12 as more of a substantial lunch.


375g plain flour
1 tsp salt
black pepper
1 tbsp sugar
7g dried fast-action yeast
150 ml milk
80 ml water
55g butter, melted, plus a bit extra
1 medium onion
170g cheddar
1 tbsp wholegrain mustard
salt and pepper
1 tbsp onion chutney


Begin by making up the dough. Sift the flour into a large mixing bowl, add the salt to one side of the bowl and yeast to the other. Throw in the sugar and pepper wherever you fancy. Pour in the melted butter, add the milk and mix well, then continue to add the water more slowly until you reach a slightly sticky-consistency dough. Throw out onto a lightly floured surface and knead for around ten minutes.

Leave to prove in an oiled bowl until doubled. Meanwhile if you fancy, you can begin grating the cheese and the onion into a bowl.

When the dough has proved, tip out onto a well-floured surface and roll out to approximately 48 cm x 30 cm if you want many to share, or 36 cm x 30 cm if you want them more for a substantial snack. Brush on a little melted butter to help everything stick before spreading on the mustard. Season well. Sprinkle on the cheese and onion evenly before rolling towards you, along the 48 cm or 36 cm edge, to make a tight roll.

Cut the roll into 24 x 2 cm slices if making them to share or 12 x 2.5 cm swirls if making them for lunch. Line one or two deep baking trays with baking paper (depending on how many you’re making). Fit 12 swirls snugly into the tray – obviously if making 24 smaller swirls, you will need two trays. Leave to prove for around an hour in a warm place until the swirls are merging into each other.

Bake for 20-25 minutes at 170*C until golden brown. Whilst they are still hot, mix the chutney with the water in a small glass or bowl. Brush the tops of the swirls with the glaze to give a wonderful sticky shine that makes them look irresistible.



Macaroni(ish) Cheese


This is the ultimate store cupboard meal, but trust me, it does not disappoint. It keeps well for a couple of days if you want to split it into two small dishes and bake when needed. Just leave off the topping on the second dish to keep it crispy and fresh. This cheese sauce is very versatile and can be used for cauliflower, lasagne…anything! Feel free to adjust the quantity of mustard (I am a huge fan), add bacon, ham, leave out the spring onions, add fried white onion, replace the breadcrumbs with crushed cheese and onion crisps – whatever you fancy!

Serves 2.


40g butter
40g plain flour
300ml semi-skimmed milk
100g strong cheddar cheese
around 200g pasta of your choice (macaroni or similar)
2 tsp mustard
small bunch of spring onions
handful breadcrumbs
sprinkling of basil
salt and pepper


Start by cooking your pasta, standard rules apply – salted water, around 8-10 minutes. Meanwhile preheat the oven to 180*C.

Melt the butter in another pan and throw in the flour. Stir with a wooden spoon constantly to form a stiff ball (a ‘roux’ as they say) and stir for another minute. Take off the heat. Add a little of the milk (around 20mls) to the roux and stir to make a paste. Add a little more of the milk and stir to get rid of any lumps. This bit is very important – make sure you add the milk very slowly and beat out any lumps that appear. As soon as you feel the paste turn to a liquid, you can relax and add the milk a little faster.

When all the milk is incorporated, put back on the heat. Stir constantly until it thickens – it should reach a consistency like custard. Remove from the heat, season well and grate in most of the cheese (leave a bit for the topping).  Mix in the mustard well and ensure all the cheese is melted. Quickly slice the spring onions quite thinly. Fry in a little bit of butter until soft but not too brown. Add to the cheese sauce.

Drain the pasta and mix with the sauce. Make up the topping by grating the rest of the cheese and mix with the breadcrumbs (or crisps) and herbs. Spoon into a dish, sprinkle over the topping and bake until golden brown.

Berry Purple Chutney


Ooooh, see what I did there? Clever. ‘Cause it’s got berries in and it’s purple. See?

Makes about 1lb


600g blackberries
2 red onions, chopped
1 red chilli, finely chopped
100g caster sugar
4 thumb-sized pieces ginger, finely chopped
3 tbsp wholegrain mustard
1 tsp cayenne pepper
1 lemon, halved (for pectin)
3-4 pieces cooked beetroot
100ml red wine vinegar
50ml balsamic vinegar


Combine all the ingredients apart from the vinegars and beetroot in a deep casserole dish. Stir over a medium heat until most of the blackberries have smushed down (approx. 20 minutes). Add the vinegars and beetroot and simmer until thick (approx. another 20-30 mins) stirring as and when. Leave to cool before transferring to sterilised jars.

The way I tell whether it’s a good consistency is drawing a spoon through the mixture – if liquid immediately fills the gap then keep it simmering, if liquid oozes in slowly then your pretty much done! It’s not very scientific but it works well enough for me.


Afternoon Tea: The Finished Article


So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!


We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!

Based on the menu of Cordial and Grace tea-shop in Bristol.


Cheddar & Mustard Scone
Tomato & Red Onion Chutney

Stem Ginger Scone
Rhubarb & Ginger Jam

Cheddar & Wholegrain Mustard Scones


When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones*, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our savoury scones. The corresponding chutney recipe is here, the sweet scone here and the jam here. Magic.


225g self-raising flour (and a little extra for dusting)
1 1/2 tsp baking powder
50g butter
100g cheddar
3 tsp wholegrain mustard
150ml milk
1 egg to glaze


Sieve the flour and baking powder into a large bowl. Add the butter and gently rub it in to form a light, sandy consistency. There should be no large lumps of butter. Finely grate in around 4/5 of the cheese (very precise I know – but just make sure you save a small amount for the topping) and add the mustard. Add around 100ml of milk and mix with a butter knife to form a dough. Slowly add the rest of the milk until you form a soft dough. Bear in mind that you may not need all of the milk, as you don’t want it to be too wet.

Turn out the dough onto a lightly floured work surface. Roll out to around 5mm thickness. Fold in half and roll once, very gently, to stick the two layers together. Use a small cutter (ours was around 5cm diameter and made about 18 scones) to cut out the scones and place on a baking tray. Glaze the top and sides with beaten egg and sprinkle on the remaining cheese. Bake in the oven at 200°C for around 12 minutes until golden brown.

Serve with your favourite cheese and a tasty chutney.


*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.

Simple, Tasty Burgers


Makes 8/Serves 4

Homemade burgers are the bees knees. And so simple too. If you use lean mince and skimp on the extras they’re also not that unhealthy…but that’s not really the point is it?


800g beef mince
8 rolls
1 egg
salt, pepper any combination of your favourite herbs
2 medium onions
1 tbspn sugar
1 glug of balsamic vinegar
Salad leafs
Some kind of awful processed cheese
Various sauces to taste

Grab a chopping board, slice the onions into rings then stick them to one side. Tip all the mince into a large bowl, add a good dash of whatever herbs/spices you fancy – I literally just grabbed whatever was to hand; salt, pepper oregano, mixed herbs, basil, chilli powder and add the egg. Mash together with your hands until everything is evenly mixed then divide into 8 equal “patties” (man, I hate that word) and stick on the now empty chopping board. I recommend going for larger diameter/thinner burgers as they will cook in the middle a lot better than fat ones. Really try and squash the mince together well – the egg should help “bind” it so it doesn’t fall to pieces in the pan. Some recipes recommend leaving the patties (ARGH!) in the fridge for a couple of hours but from past experience I’ve found this hasn’t made much difference in the sticking-together-stakes.

Add a dash of oil (you won’t need much as the burgers will ooze lovely beefy juices) to a large frying pan and set to a high heat. Add 4 of the patties as the oil starts to sizzle and press down with a burger flipper/spatula/flat kitchen implement thing. Once some of the beefy juices have started to flow tip these into another pan, with the sugar and balsamic vinegar and fry up your onions until some are just starting to go golden. Turn the burgers after a few minutes and press down again. Try and keep the number of times you flip them over to a minimum as the more you flip the more likely they are to start to fall apart.

After a few minutes of browning on both sides, cut the thickest one in half to see if it is cooked in the middle. If not, turn the heat down so as not to burn the outsides and leave until there is no pink remaining. If I’m honest I cut all of mine in half and flipped them onto the cut side to make doubly sure no one got ill but that’s totally up to you. Once burgers and onions are ready, turn both down to a very low heat and prepare your bun. This is how I did mine:

1. Cut bun in two.
2. Ketchup the top half and add a layer of disgustingly brilliant plastic cheese.
3. Add mayonnaise and a dash of dijon mustard to the bottom half and spread around.
4. Add a good helping of leaves.
5. Stick the burger on the bottom bun and add the onions.
6. Add the top half, ketchup, cheese and all and marvel at your amazing creation/scoff the heffing lot. Then repeat with the remaining burgers.

If I had more time I might make my own bread rolls or start getting fancy with the ingredients in the burger. However when you want a “fast food” hit without too much effort these really hit the spot. And they’re so much nicer than anything from Maccy D’s or Burger King. Fo’ serious.

P.S. It’s obligatory to make a huge amount of mess when trying to eat your burger. If you end up with a clean plate, clean hands and a clean mouth you are clearly a GOD.