Mashed Potato - Add 2 tablespoons of Mary Berry’s Special Mustard Dressing to mashed potato and stir through with a handful of chopped spring onions. Use as a topping for fish pie scattered with grated mature cheddar. Grill till crisp and bubbling.
Salmon Skewers - marinate some salmon chunks in Mary Berry’s Special Mustard dressing, skewer then grill until cooked through.
Potato & Bacon Salad - Add together boiled new potatoes, chopped spring onions, a few rashers of streaky bacon, pan-fried and chopped, and 2-3 tablespoons of Mary Berry’s Special Mustard Dressing. Toss everything together in a large bowl and scatter with chopped fresh parsley and grated lemon zest before serving.
Honey and Mustard Chicken - Put a selection of chicken joints (thighs and wings work well) in a large freezer bag with a generous squeeze of runny honey, a few tablespoons of Mary Berry’s Special Mustard Dressing, some crushed garlic, a dash of soy sauce, a couple of tablespoons of vegetable oil and plenty of seasoning. Tie up the bag, give everything a good shake to cover the chicken pieces in the marinade and leave for up to 24 hours in the fridge. Roast in a hot oven or barbecue for a delicious sticky chicken dish to serve with jackets or mash.
Piccalilli- Salt some veg (cauliflower chunks, courgetti chunks and shallots), leave for 4 hours then drain and wash under cold water. Heat some vinegar (250ml), sugar (100g) and a pinch of salt until the sugar has dissolved, then pour in Mary Berry’s Special Mustard dressing (150ml), simmering until thickened. Add the veg and heat for 1 minute. Pour into sterilised jars and leave in a cool place for at least 6 weeks before opening.