Whole grain mustards have recently become very popular and the best known French variety is the Moutarde de Meaux.

I like to add whole grain mustard to white sauce to pour over cauliflower (see also Kidneys with Dijon Mustard Sauce, p76).

Martin Blunos of Restaurant Lettonie in Bristol provided the rabbit recipe, using grain mustard.

The Garland's Tom Bridgeman in Bath also opted for grain mustard in his dish of lamb's liver and bacon.

Grilled garlic sausage - piping hot, thick, garlicky slices on a lentil salad with whole grain mustard - was another wise choice.

Stir in the grain mustard, tomatoes and chives and warm through.

Corn-dog shrimp, served with a lovely cucumber relish and whole grain mustard, was a cute concept, but the batter wasn't cooked through; the replacements were nearly blackened.

Lightly spread a little grain mustard over the focaccia slices.

- If you want to get a bit more fancy, you can fry some sliced onions, and mix them with some grain mustard, but it really isn't necessary.

Blend a little cooking juice with two tablespoons each black treacle and tomato purée and one tablespoon of coarse grain mustard.