(1). GREY POUPON<br/> The recipe for this Dijon hasn't changed since 1777 when Maurice Grey created it for George III but why change a good thing? With a pronounced flavour of wine and none of the bitterness of other cheap mustard, it's still fit for a ro

 

Whether adding zing to a hotdog, glazing a ham or mixed into a salad dressing, a spicy condiment is a key tool in any cook's store cupboard.

 

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