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British grocery · Since 2018
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Colman's
A mustard born in Norwich
In 1814, Jeremiah Colman began grinding mustard near Norwich in eastern England. More than two centuries later, Colman's mustard is still made in Norfolk, using locally grown seeds. It is bright yellow, much stronger than Dijon mustard, and is served with roast beef, ham, and sausages. It is available in jars, ready to use, or as a powder to be mixed with a little cold water.
One sauce for each roast
- mint sauce for lamb;
- Bramley apple sauce for pork;
- horseradish for beef;
- Cranberries for the Christmas turkey.
Cooking bags
Colman's sachets dissolve in milk or water:
- for the cheddar, parsley, onion and pepper sauces;
- For complete meals: Shepherd's Pie, Beef Casserole, Chicken Casserole and chili con carne.
See the Marmite & Mustard , Sauces and Cooking Aid sections.