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TheWelshMustardCompany
AN AWARD-WINNING LOCAL COMPANY have This was the rather characteristic beginnings of
been creating quite a stir inWales and the Borders the quirky condiment company,who are based in
with their totally natural and,most importantly, Aberaeron,Ceredigion.Since then,current
totallyWelsh condiments. directorsTom and partner Owain Peckover took
“TheWelsh Mustard Company was first over the company.They’d known the former
conceived about nine years ago when the original directors for many years through the charitable
creator,Gary Fryar,was out having a meal,”laughs organisation RoundTable,who wanted some
directorTomWilliams.“When he asked for younger blood to take over the company.Tom and
mustard he was brought a pot of English and a Owain jumped at the chance.
pot of French.He jokingly asked forWelsh “In addition to the mustard,four months ago
mustard,which of course they didn’t have. we launched ourWelsh Mint Sauce,which entirety,although they go well with lots of
“When he got home,he made the very first contains 14 percent honey,and has been well other things besides.
Welsh mustard.” received so far,”addsTom.“We’ll be launching a “We want to keep everything inWales.It’s all
An important ingredient for the mustard was horseradish sauce soon,which will be very creamy; too easy to go across the border and obtain
honey – it’s actually made up of 42 percent honey. and an apple sauce,made from really good quality cheaper materials,but then our products wouldn’t
And because it’sWelsh,the colour obviously had Bramley apples. be authenticallyWelsh.”
to be red! So Gary used cochineal to give it “Owain’s a butcher,and so all our products are • For more information and details of stockists,
the distinctive colour required. primarily sauces to accompany meat in their tel: 01545 574979 or visit www.welshmustard.com
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gspn uif csfxfsz/ ShaneParr,StonehouseBrewery,Weston,Oswestry,Shropshire.Tel:01691676457www.stonehousebrewery.co.uk
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Cook Book
Eggs Benedict
TheFrugalCookby
FionaBeckett.
AbsolutePress2009.
The hens are laying and there’s an abundance •Preptime:5mins•Cookingtime:15minutes. £14.99.ISBN9781
of free range eggs out there just waiting to 904573852
be scoffed down with this deliciousAmerican INGREDIENTS:
breakfast classic.Enjoy! 3tbspnsvinegar•4largefreerangeeggs InthisbookFiona
•2toastingmuffins•4slicesParmahamor Beckettrediscoversthelostartofthrift
Serrano•6tbspnsmayonnaise•1tbspn withawealthofrecession-bustingrecipes.
dijonmustard. InatimewhereUKconsumersdisposeof
aroundathirdofallthefoodtheypurchase,
METHOD: thisbookisidealforanyonewho’skeento
1.Bringadeepsaucepanofwatertotheboil cutoutwasteandmakethemostof
andaddthevinegar.Breaktheeggsintofour everythingtheybuy.
separatecoffeecupsorramekins. Withover150frugalrecipes,adviceon
2.Splitthemuffinsandtoastthem. howtosave,spottingbargainsandwhen
3.Swirlthevinegaredwaterbrisklytoforma produceiscomingintoseason,thisbookis
vortexandslideinanegg.Itwillcurlroundand anindispensableguidetothriftyeating.
settoaneatroundshape.Cookfor2-3mins, Comprisingafullglossaryofingredients
thenremovewithaslottedspoon. andideasforhowtousethem,aswellasa
4.Repeatwiththeothereggs. myriadoftipswhichpromisetotransform
5.Mixthemayonnaiseanddijonmustardto eventhemostsorryleftoverintoan
createamakeshifthollandaisesauce. inventiveandtastymeal,thisisakitchen
6.Spreadsomesauceoneachmuffin,scrunch manualnohomecanaffordtobewithout.
asliceofhamontop,thentopwithanegg.
Spoonovertheremainingsauceandserve.
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