This is wonderful spooned over or beside fish or chicken.
2 tablespoons olive oil 4 large shallots, skinned and diced finely ¼ pint/140ml dry white wine ½ pint/285ml good stock (I make my own chicken stock) 1 tablespoon grainy mustard 1 tablespoon Dijon mustard 2oz/55g butter, cut into small bits (I use Benecol) 3oz/85g watercress, chopped finely ½ teaspoon salt 15 or so grinds of black pepper
Heat the olive oil in a saucepan and gently fry the shallots over a moderate heat until they are soft - four to five minutes. Then add the white wine and stock, and simmer gently until the liquid has reduced by two-thirds.
Stir in the two types of mustard and, using a flat whisk, mix in the bits of butter. Stir the chopped watercress and salt and pepper through the sauce, and keep it warm until you are read to serve.
MUSTARD HONEY DRESSING
This goes with any mixture of salad leaves.
1 tablespoon Dijon mustard 1 tablespoon runny honey (to make it easier to measure and pour, dip the spoon in very hot water for several seconds before spooning) about ½ thumb-sized piece of root ginger, peeled and grated ½ teaspoon salt 12 to 15 grinds of black pepper 1 garlic clove, skinned and chopped very finely ¼ pint/140ml olive oil 2 tablespoons white wine vinegar 1 tablespoon chives, snipped with scissors
Put all the above ingredients into a bowl and mix very well. The dressing will keep, covered, in the fridge for two days. Make it without the chives and it will keep for a week.
DEVILLED HAM FILLED CRêPES
For the crêpes:
2 large eggs 4oz/110g plain flour, sieved ½ teaspoon salt lots of black pepper ½ pint/285ml milk
For the filling:
12oz/375g smoked cooked ham 4oz/110g soft butter (I use Benecol) 2 tablespoons Dijon mustard 1 tablespoon runny honey (dip the spoon in very hot water for several seconds before spooning) 2 tablespoons snipped chives a good grinding of black pepper
Whiz the eggs, flour, salt, pepper and milk to a batter and leave to stand for at least 30 minutes. To make the crêpes, put a thumbnail-sized bit of butter into a crêpe or omelette pan over a moderate heat and allow it to melt, swirling the pan to coat it. Pour in some batter, tipping and tilting the pan to get an even film over the base. Cook for about 35 seconds, then tuck your thumbs under the crêpe and flip it over to cook on its other side. Tip the cooked crêpes onto a large plastic tray to cool before stacking them. These are not reheated, so should be made the same day they are to be eaten.
Put the ham into a food processor and whiz, adding the soft butter, Dijon mustard, honey, chives and black pepper. Spread some of the ham mixture on one half of each crêpe - beware of using too much. Fold the crêpes in half, then into triangle shapes, and serve them as a first course with salad leaves on the side.