green peppercorn - Cumberland Mustard.

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Green Peppercorn mustard

Makes a wonderful quick sauce with sautéed mushrooms and cream to accompany steaks. Very good with venison.

Ingredients: Brown & yellow mustard seed, honey, cider vinegar, spring water, green peppercorns, sea salt, nutmeg.

Free from artificial colourings, flavourings and preservatives.

Roasted Vegetable Salad. Serves 4.

Ingredients:
1 aubergine, salt, 6tbsp, olive oil, 2 red sweet peppers, seeded & cut into 8ths, 2 courgettes, cut into inch long rounds, 2 small red onions, peeled and cut into 8ths, 1 small bunch of thyme (small), black pepper, 3 cloves of garlic, halved, 1tbsp oregano (chopped), 4 slices of white bread (remove the crusts) cut into Half inch cubes, 1 Italian mozzarella cheese, cut into small pieces, 2oz whole black olives.

Dressing -
4tbsp extra virgin olive oil, 1tbsp balsamic vinegar, 1tbsp lemon juice, 1tbsp Green Peppercorn mustard, salt and freshly ground black pepper.

An ideal starter or side dish for a main meal .

Allow time to prepare the aubergine before making the salad, also, add the croutons at the last moment.
Cut the aubergine in half lengthways & sprinkle with salt. Leave for at least 1 hour then rinse under cold water, peel & cut into 1 inch cubes.
Preheat oven to 200ºC/400ºF/gas mark 6.
Pour 4tbsp of the olive oil into a large roasting pan & heat over a high heat on a hob. Add the aubergines, sweet peppers, courgettes, & onions & mix well. Add the thyme, some salt & plenty of freshly ground black pepper. Cover with foil, place in the oven & roast for 1/2 an hour. Take out the pan , turn all the vegetables and put the pan back in the oven. Roast, uncovered for another 1/2 hour until done.
While the vegetables are cooking put all the dressing ingredients into a bowl & mix. Use two of the garlic cloves to rub the inside of the serving dish.
When cooked place the vegetables in the serving dish. Now is the time to make the croutons. Frying the remaining olive oil in a pan on a high heat with the remaining half garlic cloves for 1 minute, then remove the garlic. Put the cubes of bread in the pan with the oregano & fry for a further 2 minutes, shaking the pan frequently until the croutons are brown. Throw in the cheese & olives and pour over the dressing.