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Win a Maille hamper! Give us your Autumn recipes using mustard...

Send me your favourite Autumn/Winter recipes and win a Maille hamper


After one of the most disappointing summers in a long time, it hardly feels like the seasons have changed. But Autumn is officially here and now the long nights have started to draw in, it’s as good an excuse as any to feast on some warm and hearty Autumn fare.


Mustard works so well with Autumn flavours and to give you even more of an incentive to get cooking, I’ve got one luxury Maille hamper to give away to the person who sends me the most cosy, comforting mustard-inspired recipe with a French twist. The hamper is packed full of delicious Maille mustards and sauces, from classic wholegrain to the new Dijon mustard with honey; the perfect ingredients to pep up a lamb stew or good old bangers and mash!


Tell me your favourite recipe suggestions in the comments below and a winner will be picked at random in two weeks. 

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Comment by Carine Valarche on October 10, 2011 at 17:41

My favourite maille mustard recipe has to be the family mustard sauce. It's perfect for every single mustard because it's quite pungent and flavoursome however the mustard is not so overpowering that you can't eat a single piece of lettuce without tasting it. I love salad in the autumn with a nice soup and so here it is:




  • 3tbsp Extravirgin olive oil
  • 1tbsp balsamic vinegar
  • 1heaped teaspoon or two of maille mustard (preferably with herbs)
  • salt and pepper
  • two cloves of garlic


  1. Firstly add the olive oil and vinegar to a dish. Quick mix. 
  2. Then add in your mustard and stir till quite thick and brown. If it's oily, add more mustard and a bit of vinegar, if it's just mustard (quite unlikely), add more vinegar and olive oil. Of course, you can mix and match with oils however with a base of olive oil (i.e. add a teaspoon of sesame oil).
  3. Then salt and pepper the dish and taste for seasoning.
  4. Add in the crushed garlic and stir till all combined. Taste for any seasonings (this includes adding salt, pepper, olive oil, vinegar, mustard and so forth).

And here is your finished salad sauce. Add this to this combination (below) of salad or so to make a really tasty starter.

  • 1 romaine lettuce
  • a few sun dried tomatoes cut into slices
  • Between half or a whole cooking apple
  • Some rocket (1/2 a pack usually)
  • A handful of walnut halves split into smaller pieces (i usually just crush them with my hands)
  • About 100g of goat cheese crumbled into pieces 


Comment by Jen Green on October 9, 2011 at 16:58
Lamb with a mustard/cheddar/panko crust.
Comment by msmarmitelover on October 1, 2011 at 21:23

Agree re mustard with macaroni cheese, yum.

They all sound great, keep 'em coming.

Comment by MAGDA PAYET on September 27, 2011 at 16:28

I like to cook with products of season.Autumn-mushrooms

Ceps(mushroom) Carpaccio with shrimps

Cut the ceps in very thin slices, fill all the dish. To add Sal to the ceps.

To add salt and pepper to a shrimps

To grill shirmps and to peel them (reserve the heads).

Place the shrimps on the Ceps.

Make a vinaigrette with the juice of the heads of shrimps, olive oil, ancient mustard, honey, and  vinegar of apple.

Spice dish with the vinaigrette and enjoy it! 

This recipe is better to eat it warmly.

You can see CEPS here:



Comment by NC on September 27, 2011 at 15:27

This time of year I'm all about big homely dishes, and a personal favourite is macaroni cheese. I add a good tablespoon of dijon to the white sauce to cut through the piles and piles of cheese I add (normally a whole 300g-ish block of cheddar, plus whatever bits I have lurking around to be used up). When I'm feeling extra decadant, I'll make the white sauce with half cream and half milk instead of just all milk.


I'm a carnivore so I do like to fry off some bacon lardons until crispy and then toss breadcrumbs in the bacon fat. While all of that is happening I caramlise a chopped onion too. Then all of it goes into the food processor to get broken up and blended together, along with a hunk or two of parmesan and some black pepper. That tops my mac & cheese and then  it gets baked until I can't wait anymore and eat it entirely too soon after pulling it out of the oven, making a gooey mess and a burnt tongue.


The end result is the tang from the mustard, the cheesy creaminess of the cheese, and the salty crunch from the topping. best served with garlic bread because at this point, who are we kidding? Salad, really?

Comment by msmarmitelover on September 27, 2011 at 13:58
C'mon autumn recipes a massive wicker hamper of products...

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