CHEF MATT LAMBERT’S SECRET GARNISH RECIPE16th December 2021
30 Tablespoons White Mustard Seeds
10 Tablespoons Black Mustard Seeds
2.5 Teaspoons Salt
200g Chardonnay Vinegar
Combine all ingredients in a saucepan and bring to the boil over a medium heat.
Set aside off heat until liquid is absorbed.
Garnish terrine with pickled mustard, pickled vegetables and some greenery.