After collaborating with Cumberland Honey Mustard last summer, it has proven very popular with our customers.

At Boxed Fresh we have enjoyed experimenting in the kitchen with this delicious, local product.

One of our simple, yet favourites, is a salad dressing, which is guaranteed to jazz up your winter salad. It's a simple, one-step recipe, which tastes great in an apple, walnut and blue cheese salad. We also think it tastes great with chicken, so we've added a creamy honey mustard recipe too.

Enjoy!  

Ingredients:

- 5 tablespoons olive oil

- 2 tablespoons cider vinegar

- 2 teaspoons honey

- 2 teaspoons Cumberland Honey Mustard

- 1 teaspoon Dijon mustard

Mix all the ingredients together and enjoy!  

Serves 2

Ingredients:

2 chicken breasts 

½ tsp garlic powder 

Flour for dredging 

1 tbsp olive oil 

3 tbsp butter 

100ml chicken stock 

2 tbsp Cumberland Honey Mustard

1 tbsp honey 

250ml double cream 

Salt and pepper

Parsley

Method:

-Prepare your chicken breasts by cutting them lengthways, like you’re butterflying them.

-Sprinkle the chicken breasts with the garlic powder and salt and pepper then coat them in a bowl of flour.

-Heat the oil and one tablespoon of butter in a skillet over a medium to high heat. 

-Once the pan is hot, add the chicken and cook for around 5 minutes on each side, or until they’re golden. Then take out the pan and set aside. 

-Remove the pan from the heat and add the remaining butter, chicken stock, Cumberland Honey Mustard and honey. 

-Return the pan to the hob at a medium heat and stir the sauce until the mustard has dissolved. 

-Add the cream and continue to stir. 

-Once the sauce is starting to bubble, add the chicken back into the skillet and cook for 5 minutes, or until the sauce is reduced to your liking. 

-Season to taste and sprinkle with chopped parsley. Then serve with new potatoes and fresh veg.