English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It's a multi-purpose Pantry Pal.


  • 4 crayfish or lobster
  • salt and freshly ground black pepper
  • sunflower oil
  • 4 lemons, cut into wedges
  • 10 radishes, sliced
  • 3 spring onions, chopped
  • 2 heads of baby cos lettuce, leaves separated and washed
  • 2 avocadoes, sliced
  • 1 papaya, sliced
  • 2 tblsp chopped fresh coriander or micro salad leaves, to garnish
  • 50 ml (1/4 cup) extra virgin olive oil
  • 50 ml (1/4 cup) sunflower oil
  • 2 tblsp dry white wine
  • 2 tblsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • 1/2 tsp caster sugar
  • salt and freshly ground black pepper
  • 2 tsp curry powder
  • 1 tsp english mustard powder
  • juice of 1/2 lemon
  • 225 g butter, softened
  • 2 cloves of garlic, crushed
  • coarse sea salt and freshly ground black pepper


  • To make the butter, dissolve the curry powder and mustard powder in the lemon juice. Add the spice mixture to the softened butter along with the crushed garlic and a good pinch of salt and pepper. Scoop the butter onto a sheet of parchment paper. Shape into a log and wrap up in the paper like a Christmas cracker, tying the ends with string. Place in the fridge or even the freezer to slice off discs whenever needed.
  • Toss all the salad ingredients together except the coriander or micro salad.
  • Put all the salad dressing ingredients in a jam jar with a lid and give it a good shake. Dress the salad just before serving.
  • To cook the crayfish, place each crayfish on a board, belly down, tail outstretched. Rest a large, very sharp knife, down the length of the back from the small horn between the eyes. Press down or hit the knife with a mallet to split the shell neatly, then cut through the tail. Scrape out and discard the entrails. Rinse the crayfish and pat them dry.
  • Season the crayfish with salt and pepper and brush with some melted curried citrus butter. Place the crayfish flesh side down on a medium-hot grill just long enough to lightly brown the meat. Lightly oil the lemon wedges and grill until they’re just charred.
  • Turn the fish, baste liberally with melted curried citrus butter and cook for a further 15–20 minutes, until the flesh is opaque and pulls away easily from the shell.
  • Serve the crayfish with curried citrus butter, charred lemon wedges and dressed salad garnished with coriander or micro salad leaves.
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