Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses horseradish to add that extra punch and it is just perfect to serve with dry aged beef to really bring out the flavours. Level of difficulty: medium
Season: All year round
You will need to begin this recipe 3–4 days ahead for a fuller–flavoured mustard.