Deli-range - Mustard - Double Dragon Mustard


Our delicious wholegrain mustard is lovingly prepared with Felinfoel Double Dragon Ale. It makes a wonderfully tasty addition to a variety of sandwiches and is excellent in a Welsh rarebit.


170 g

Ingredients: mustard seeds 29%, white wine vinegar, water, molasses, Double Dragon Ale 7% (contains malted wheat, barley), salt, garlic powder, ground cumin.


Recipe for Welsh Rarebit with bacon and laverbread

This recipe was developed with help from Colliers Cheese and Kurt Fleming during his time as head chef at the Wales Millennium Centre. It uses a slightly different method by making a roux.

50g/2 oz flour
50g/2 oz butter
2 slices of back bacon
2 tbsp of Parsons laverbread
250 ml/9oz Tomos Watkin Cwrw Gaeaf beer, warmed
250g/9oz Collier's Powerful Welsh Cheddar, grated
2 tsp Welsh Speciality Foods Double Dragon Welsh mustard
2 tbsp Worcestershire sauce 
Pinch of black pepper, freshly ground 
4 large slices granary bread

Grill or fry the bacon. In a small saucepan melt the butter and add the flour to make a roux.
Cook for a couple of minutes, stirring to prevent the roux from burning.
Stir in the warm beer by degrees, until you have a thick but smooth sauce.
Add the grated cheese and stir until melted. You should now have a thick paste. 
Mix In the laverbread, mustard and Worcestershlre sauce and season well with black pepper
Lightly toast and butter the bread. Layer on the the cheesy mixture. Cook under a hot grill
for a few minutes, until browned and bubbling then top with bacon.