That most vibrant of condiments - lavish, yellow and tasty - spread on our ham sandwich or wholegrain in a dressing, it is an unmistakable English traditional condiment found on the shelf next to the salt and pepper!

In this edition Bruce Elsworth looks at its uses in the kitchen. It's the surprising hidden ingredient in many casseroles and savoury dishes.

Julian proudly delivers his favourite party nibble, only for bruce to trump it by elevating the dish with more mustard - but what is the secret to sausages on sticks?

We look at the origins from Roman times and discover where the name comes from, to the French monks of Dijon - and I bet you can't guess what mustard they invented?

There are a couple of terrible mustard dad jokes so beware and of course some fun facts.

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