Some of these recipes date to the reign of Queen Elizabeth I. Traditional English is a thunderously hot mustard – delicious with one of our dry cured hams. Tewkesbury and Hereford incorporate hand-picked fresh-grated root of English horseradish, ensuring a very rounded, pervasive heat.
Experiment with Gunpowder powder using water, a sweet vinegar or a dry white wine to provide the perfect match to poultry, as well as the more gamey fish.