Ingredients

Method

• 2/3 cup cream
• 1/3 cup mustard with yellow mustard seeds, honey and lemon thyme
• 1 T fresh thyme or lemon thyme, chopped
• Brussels sprouts, steamed, for serving
• Tenderstem broccoli, steamed, for serving
• baby potatoes, steamed, for serving
• radishes, for serving
• cos lettuce, for serving

Method

Ingredients

Pour the cream into a small saucepan and heat up very gently. Stir in the mustard and lemon thyme and keep warm.

Arrange the vegetables on a serving platter and serve with the mustard dipping sauce.