Byodo SWEET MUSTARD, 200ml

Plum ketchup:

• 600 g Plums
• 2 Shallots
• 1 Garlic clove
• 4 tbsp Sunflower oil
• 30 g Brown sugar
• 1 tbsp Apple vinegar
• 1 tbsp Soy sauce
• 1 tbsp Sweet mustard
• 1 tsp Juniper berries
• 1 tsp Black peppercorns
• 1 tsp Pimento
• 1 tsp Mustard seeds
• 1 Stem rosemary, fresh
• 1 Slice of lemon with zest
• ¼ tsp Salt
• Chili flakes (optional)
• ½ tsp Liquid Smoke

Mustard-agave country potatoes:

• 1 kg Potatoes, mainly waxy
• 2 tbsp Sweet mustard
• 3 tbsp Olive oil
• 1 tbsp Agave syrup
• 1 Garlic clove
• Black pepper, freshly ground
• Salt
• 2 tsp Mustard seeds
• 1 Stem rosemary

VEGAN ROAST WELLINGTON:

• 2 red onions
• 400 g of wild boars or mushrooms
• Some olive oil, for frying
• Black Pepper
• Salt
• ½ bunch of parsley
• 1 slice of white bread or rolls
• 1 Packing of vegan puff pastry (Ready to serve as a roll – to be found in supermarket refrigeration department)
• Approx. 100 g of vegan sausage
• Vegan Roast
• Some soy or almond cuisine
• Some tomato paste
  
  

GLAZED CARROTS:

• 2 Bunch of carrots
• 4 tbsp olive oil
• 4 tbsp Agave Syrup
• 1 tbsp sweet mustard
• 1 tbsp mustard, medium-strength
• 2 tbsp of orange or apple cider
• 4 tsp soy sauce
• 1 clove of garlic
• Handful parsley, freshly chopped
• Black pepper, freshly ground
  
  

MADEIRA-SAUCE:

• 3 shallots
• 300 ml Madeira dessert wine
• 200 ml light vegetable broth
• Some rosemary
• Handful of thyme
• Orange peel, freshly grated
• 1 tbsp of Cornstarch