Andy Temple, Six by Nico, Glasgow

At the restaurant, we use Mustheb from the Isle of Harris. It’s not your average mustard, and there is a Christmas edition that features cinnamon, cardamom, clove, aniseed and ginger. This year I’ll add some to my gravy to give a Christmassy flavour to the whole meal.

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Bonnie Wholegrain: An outstanding product that I’ve used many times professionally.
 

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