We’ve mentioned it a couple of times before in recipes but we really can’t sing the praises of this condiment enough. Smooth, tasty and not overly nippy this mustard could be licked off the spoon without risking third degree burns. And you’d love it. Just a whiff is enough to make your mouth water!
Originally borne of Newton Pagnell (near Milton Keynes, land of roundabouts) Taylors is now made near Glasgow and we’ll happily champion it as a Scottish sensation.
Less vinegary than Colemans, more mellow and flavoursome than Dijon, it’s great in a sandwich, slathered on any roast or spread on a sausage.
Pick it up in any self respecting supermaket now.