Originally Posted by
SteveF
Bring back the English Mustard too! Last time I asked I was told "we only carry French mustard", which I refuse to eat on the grounds that a) it is horrible and b) it's French.
Now I don't bother asking, but carry a few sachets of Coleman's English liberated from a local pub.
Quite right. I am sure the dijon stuff is fine on a snail or something. But not on 'une banger Anglais' - only colmans, preferably made up with warm water from the powder then cooled overnight, will do.