Colman's Mustard and Norfolk's Relationship to Continue
Published date: January 2019
Ever since 1814, Colman’s Mustard has called Norfolk home and this is set to continue, with a new factory in Honigham receiving the green light. In 2018 parent company Unilever, announced it would close its base in Norwich, where it has been producing mustard for 160 years. Employing over 100 people, this was devastating news for the county, so this turn-around is a big win for the region.
Jeremiah James Colman started the mustard factory in Norwich back in 1814 and the brand is still going strong today. The product hasn’t changed much over the years, the English mustard recipe was perfected a long time ago, so why change something that works? Supporting local farmers, Colman’s try and source as many ingredients as possible from the UK, with all their mustard seeds being milled on site in Norfolk. They are very proud of their Norfolk roots and understand the importance of the brand to the local area. Between 1997 and 2001, Colman’s were the main sponsors of Norwich City Football Club and these iconic shirts, with the Colman’s logo across the middle, are among some of the most prized shirts owned by the club’s supporters.
The new site in Honingham, near Norwich, will grind mustard seeds and process mint for Colman’s before they are sent to the Midlands. Norfolk will continue to play an important role in the manufacture of Colman’s Mustard and it is thought that the factory could be operating by the end of 2019.
You may like to try these recipes that use Colman’s mustard.….
Cauliflower Cheese Bake with Colman’s Mustard
Adding Colman’s mustard gives this cauliflower cheese bake a real kick.
Prep time: 20 minutes
Cook time: 30 minutes
- 1 tsp olive oil
- 4 leeks, trimmed and sliced
- 1 large cauliflower, cut into pieces
- 500ml milk
- 4 tbsp flour
- 50g butter
- 2 tsp Colman’s English readymade mustard
- 125g strong cheddar cheese, grated
- 3 tbsp breadcrumbs
- Salt and freshly ground black pepper
Heat oven to 220°C, 200°C fan, gas mark 7.
Bring a large saucepan of water to the boil and add the cauliflower and cook for 7 minutes. Meanwhile fry the leeks in the olive oil until tender and starting to colour, around 7- 8 minutes. Drain the cauliflower and place in an ovenproof dish. When the leeks are cooked, add these to the ovenproof dish. In a saucepan, place the milk, flour and butter and using a hank whisk, whisk continuously over a medium heat until the mixture starts to boil and thickens. Once boiling, add the Colman’s mustard, salt and pepper and whisk for 2 further minutes, until the sauce is smooth, thick and bubbling. Turn off the heat and stir in half the grated cheese and pour this over the cauliflower and leeks. Scatter the remaining cheese and breadcrumbs over the top.
Bake in the pre-heated oven for 20-25 minutes until bubbling and golden on top.
Gammon with a Colman’s Mustard Glaze
This recipe uses Colman’s English mustard to make a delicious glaze. A great dinner party offering that can be served hot or cold.
Prep time: 20 minutes
Cook time: 4 hours plus
- 1 smoked ham, about 5kg/11lb, bone in
- 10 black peppercorns
- 3 bay leaves
- 3 tbsp soft brown sugar
- 3 tbsp dark muscovado sugar
- 2 tbsp Colman’s English mustard powder
- 3 tbsp runny honey
- Orange juice/water, to mix
Often gammon can be quite salty, so place the joint in a large saucepan, cover with cold water and bring to the boil. Then drain the ham, discarding the cooking water – the ham is now ready to cook.
In the same large saucepan, place the joint in fresh cold water and add the peppercorns and bay leaves. Bring the pan to the boil and cover and simmer for 20 minutes per 450g/1lb plus 20 minutes extra. Skim any white froth that comes to the surface periodically until the gammon is cooked. Mix the sugar, mustard powder and honey together with a small amount of orange juice or water to get a glaze.
Drain the gammon and allow it to cool a little. Carefully remove the top layer of skin, leaving a layer of fat around the meat. Score the fat in a criss-cross pattern and massage the glaze into the fat.
Place in a foil-lined roasting tin and bake in a pre-heated oven 220°C, 200°C fan, gas mark 7 for 30 minutes or until the glaze takes on a rich colour.
The gammon can be served hot or cold.
Colman’s Mustard Crunchy Roast Potatoes
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Possibly the best ever roast potatoes - crunchy and golden on the outside and soft and fluffy in the middle. Every Sunday roast dinner needs this addition.
- 2kg Maris Piper potatoes, peeled and cut into equal sized pieces
- 4 tbsp groundnut oil
- 2 tbsp plain flour
- 3 tsp Colman’s English mustard powder
- Sea salt and freshly ground black pepper
Heat oven to 220°C, 200°C fan, gas mark 7. Put the oil into a solid but shallow roasting tin and place in the oven to heat.
In a large saucepan, cook the potatoes in salted boiling water for 7 minutes. Drain well and shake in the pan to rough up the edges of the potatoes, this will ensure you have crispy potatoes. Mix the Colman’s mustard powder with the flour and sprinkle this over the potatoes, tossing to coat each potato. Carefully tip the potatoes into the hot oil and turn them over so that the oil coats each side evenly.
Place the tin back into the oven and cook for around 60 minutes, turning them half way through. They should be crisp, golden and soft and fluffy in the centre. Season with sea salt and freshly milled black pepper before serving.
Colman’s Mustard Sauce
Prep time: 10 minutes
Cook time: 10 minutes
This sauce can be served warm or cold and makes a great accompaniment to fish, roast meats and salads. The Colman’s English mustard and wholegrain mustard gives the sauce a delicious flavour and warmth.
- 3 shallots, very finely chopped
- 170ml dry white wine
- 3 tsp soft brown sugar
- 1 bay leaf
- ½ tsp dried thyme
- 2 tbsp Colman’s English readymade mustard
- 1 tbsp Colman’s wholegrain mustard
- 200ml crème fraiche
- Sea salt and freshly milled black pepper
In a medium pan place the shallots, wine, soft brown sugar, bay leaf and thyme and simmer gently until the wine has reduced by around half and the shallots have softened. Remove the bay leaf and stir in the mustards and crème fraiche and season with salt and freshly milled black pepper. This sauce can be served warm or cold with a variety of meat, fish and salads.