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Win two seats to MsMarmitelover's Maille mustard pop up at Spitalfields!

My favourite moutardiers have asked me to create a specially piquante meal with mustard in every course!

Maille have created a pop up shop in Spitalfields for a week in July. The first supper, rather appropriately for a Dijonais condiment, is on Bastille Day July 14th, complete with accordionist, and the second is the friday night, July 15th. 

Come celebrate the French revolution and the pleasure of French gastronomy at this unique Maille supper club event...

To win two places for either night, tell us below about your favourite way to eat or use Maille Dijon mustard. Then email maille@kaper.uk.com with the subject header MSMARMITELOVER COMPETITION telling them which night you would like to attend if you are chosen...

An artists impression of the gorgeous pop up shop. It's so totally my style, I love it! There is one in Paris too!

 

The winning entries will be picked by the end of today, July 8th!

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Comment by Tom Bonasera on July 6, 2011 at 5:52
Tomatoes stuffed with a mixture of tuna, capers and hand-/home-made mayonnaise. The Dijon (mixed in to the stuffing) lifts the whole dish to give it that well-known zing which you can tune to your own or your guests' liking. (You'll obviously want to use ethically- and sustainably-sourced dolphin-safe tuna.) I'm not a big fan of mayonnaise and I have done the dish without it several times. (Extra virgin olive oil replaces the mayo.) Without mayonnaise, the Dijon taste is cleaner and less subdued.
Comment by karon holloway moore on July 5, 2011 at 19:10
Living on an island on the west coast of Scotland I love my seafood.  I make a langoustine and squat lobster cocktail with mayo, lime juice, a little tabasco and a smidgen of dijon mustard to add a grainy texture and piquant taste.  served in a scallop shell with a base of crisp lettuce, and scattered with parsley, and accompanied by melba toast.
Comment by John Harman on July 5, 2011 at 17:03
Add dijon musard, white wine and baked beans to sauteed onion and chopped bacon.
Comment by Dance Attic on July 5, 2011 at 14:24
A nice dollop of dijon to a french onion soup gives it a kick. For a delicious double whammy, use any leftovers of soup as a perfect gravy accompaniment to bangers with mustard mash!
Comment by Moel Faban supper club on July 5, 2011 at 13:30
Very exciting and even better I will actually be in London on that date!! I always add a teaspoon of dijon mustard to my saladdressings, add it to thick cut, locally produced ham sandwichs and I also make a gorgeous chicken, dijon mustard and tarragon casserole....perfect with new potatoes and a green salad...my mouth is watering just writing this :-)
Comment by Natalie Barnett on July 5, 2011 at 13:26
Sounds fab! I enjoy maille as part of a tasty pork dish - onions, creme fraiche, dijon mustard, wholegrain mustard and colemans mustard powder and white whine! Very simple and tasty.
Comment by Rachel Smith on July 5, 2011 at 10:06
Cannie wait!! Am the most enormous condiment fan....but I like my Maille most when I'm dipping in cold sausages from the fridge. Simple is best.
Comment by Lorna Redwood on July 5, 2011 at 10:03
I love to add a spoonfull of  mustard to steaming freshly mashed potatoes. Yummy! Lorna
Comment by Cooking Fairy on July 5, 2011 at 8:57

I love to make Dijon Deviled Eggs as a delicious pre dinner nibble! Perfect for summer bbqs.

  • Grab some quality free range eggs, the bigger the better.
  • Boil until hard, then cut in half length ways and remove the yolks.
  • Put the hard boiled yolks into a bow, and mix with a dolop of (home-made) mayo (if possible) finely chopped parsley, a squeeze of fresh lemon juice, lots of black pepper, pinch of salt, a minced shallot and of course, a large tsp of Maille Dijon Mustard.
  • Mix then put the mixture back into the egg white. (Nice and neatly if possible!)
  • Serve.... with more black pepper and  chopped parsley. 

Scrum!!! :-) xx

Comment by TreatsandTeases on July 5, 2011 at 8:41
A touch of mustard mix with horseradish and it is a wonderful dip for nachos!

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