Colman's Mustard Powder - 113g

English mustard is the hot, bright yellow one, and in Britain it lives on the table wherever there is roast beef, ham, sausages or a pork pie. It also does quiet work in the kitchen, in cauliflower cheese, Welsh rarebit and a good gravy.

Half the British recipes you have saved ask for a teaspoon of English mustard powder, and they mean this one. Then there is the simple fact that a Sunday roast without a dab of it on the side of the plate feels like someone forgot something.

This is the 113g size, in powder form, so you make it up as you go. Mix with a little cold water, leave it for ten minutes to find its heat, and use it fresh. A small amount goes a long way, and with the lid on and kept dry the powder sits happily in the cupboard between roasts.

It tends to end up in a basket with the rest of a proper roast dinner: gravy granules, a jar of piccalilli, perhaps some horseradish for anyone who thinks the mustard is not hot enough. There is always one.