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Cauliflower florets blanch briefly so they're not raw but not cooked through. A béchamel takes mature cheddar, parmesan and mustard. The cauliflower nestles into the dish, the sauce drowns it, breadcrumbs and more cheese top, the oven does the rest.
Chanternay carrots and parsnips with maple syrup and mustard glaze is a sweet, sticky, and deeply flavoursome roasted vegetable side dish. The glaze of maple syrup, wholegrain mustard, and orange caramelises in the oven to coat the vegetables in a rich, glossy finish that elevates any roast dinner.
Deviled eggs are one of America's most enduring party foods, a fixture of Easter brunches, Thanksgiving tables, summer barbecues, and Sunday potlucks from coast to coast. The dish itself is much older than its American identity. Stuffed eggs flavoured with mustard, vinegar, and spices appear in Roman writings and remained popular across medieval Europe, but the term "deviled", meaning seasoned hot and spicy, took hold in eighteenth-century England and crossed the Atlantic with Anglo settlers. By the twentieth century, the American version had crystallised into the formula we recognise today: hard-boiled eggs split lengthwise, yolks scooped out and whipped smooth with mayonnaise, mustard, and a splash of vinegar, then piped or spooned back into the whites and finished with a dusting of paprika. The taste is luxurious in its simplicity. Creamy and rich, with a gentle tang and just enough mustard heat to justify the name, set against the cool, slightly springy bite of the white. Difficulty is genuinely low, but two details lift them from good to memorable: cooking the eggs just enough so the yolks are fully set but never grey-ringed, and seasoning the filling assertively, since cold dulls flavour. They are best made the day they will be eaten, although the eggs themselves can be boiled and peeled a day ahead.
Fresh mint leaves are chopped very fine (or pulsed in a small processor). Sugar dissolves in just-boiled water; cooled briefly; vinegar stirs in. Chopped mint is added to the cool vinegar-sugar mixture; stirred; rested for 15 minutes for the flavours to infuse. Served alongside roast lamb in a small jug or ramekin.
Maris Piper potatoes peel and chunk, parboil in well-salted water until just past the point of holding together, drain, shake aggressively in the colander to fluff up the surface. They go into smoking hot fat in a roasting tin, get turned a few times, and emerge with a crust that holds against gravy.
A batter of equal volumes of plain flour, eggs and whole milk (and a pinch of salt) is whisked to a smooth thin consistency, like single cream. Rested for 30 minutes (overnight is even better). A muffin tin or pudding tin is given a teaspoon of beef dripping (or vegetable oil) in each well; the tin goes into a screaming-hot 230°C oven for 8 minutes until the fat is smoking. The batter is poured into the smoking-hot fat, it should hiss and bubble immediately. Back in the oven for 22 minutes, undisturbed (never OPEN THE DOOR). The Yorkshires rise dramatically into puffed golden cups. Served immediately, they collapse as they cool.