Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes

Grainy or smooth, slightly sweet or slightly bitter, fiercely hot or hardly hot at all: there's a mustard to pep up just about any dish

We've been getting a kick out of mustard for centuries. Roman sources describe the condiment, while medieval European royal households employed a mustardarius to ensure it was correctly prepared for table. These days, you just can't get the staff.

What you can get is ranks and ranks of different mustards: grainy or smooth, slightly sweet or slightly b...