I've been meaning to make my own mustard condiment for years, but never got around to it for one reason or another. If I had realised how easy it is to get a really tasty result, I would have done it years ago, instead of prevaricating. The only (mildly) difficult part is sourcing the mustard seed. You can buy one of three mustard seed types: white/yellow, brown and black. The three seed types are increasingly hot in that order. If you live in a city you probably have access to a wholefoods supplier, and for everyone else you can probably get mustard seeds fairly cheaply via the Internet. Now that we have the difficult part out of the way, we can proceed to the easy part: making the mustard condiment (sometimes called prepared mustard).
This is a great wee sketch, which pokes fun at the constant changes in advice for healthy eating over the decades. The illogicality, and the humour, becomes obvious because 35 years of advice is squeezed into less than five minutes.
It isn't going too far to say this recipe will change your life utterly, no, really. Once you have tried this recipe there is no going back, you will be bulk buying cauliflower just so you can have this every night. Say goodbye to cauliflower with a cheesie sauce, it is a poor, poor relation to oven roasted cauliflower.
Call them what you like: capsicums, peppers, bell peppers, peperone, poivron, paprika or whatever, they are very popular in every shade except green. I have never conducted blind taste tests nor have a I seen any capsicum market research but I just know that the green ones are less popular. All the evidence I need is there on the supermarket shelves.
For a many years now we have had a tradition of eating oatcakes and blue-veined cheese with a glass of port in the evening during the Christmas and New Year period. Our port wine preference is for an LBV from W&J Graham. This wine is readily available, reasonably priced and very drinkable. Usually, we have Dunsyre Blue cheese but recently all of the Errington Cheese products have been withdrawn from sale. This year we have Hebridean Blue Cheese from the Isle of Mull Cheese company and very nice it is too.