Win a tasty treat with our great Maille goodie bag

French mustard-maker Maille has launched a new range of mustards, sauces and condiments – and has teamed up with the Galloway Gazette to let one lucky reader win a goodie bag full of delicious treat.

Maille’s new varieties sit beside the classics, such as the Dijon Originale and Wholegrain Mustard. The full Maille collection, now available in the UK, also includes an array of sauces and vinegars including the new aioli and tartare sauce.

Maille have teamed up with Claude Bosi to create delicious mustard-inspired recipes that showcase the range. One of the recipes Claude created is a delicious dish of Chicken, Tarragon & Wholegrain Mustard Gnocchi.

Serves 4; Ingredients: one free range chicken, 150g butter, one onion, three shallots, two sprigs fresh tarragon, three cloves garlic, three carrots, 100g Maille sherry vinegar, 300g chicken stock, one tbsp tomato puree, 500g flour, one tsp Maille Wholegrain Mustard, 500g cream, 80g chopped tomatoes.

For the gnocchi: 600g potatoes, two egg yolks, 50g Maille Wholegrain mustard.

Cut the chicken into six pieces and season. Heat large pan on hob and place chicken in with butter. Cut the carrots, onions and shallots into big pieces. Add to the pan. Add tarragon and vinegar. Cover and cook at 180°C. After 15 minutes, rotate the chicken pieces (remove the breasts if cooked). After another 15 minutes, remove the chicken from the pot, and keep warm. Remove the fat from the pan and add a dash of vinegar to deglaze. Then add the chicken stock and reduce.

While it’s reducing, mix the mustard, flour, tomato paste together in a bowl. Add this and the cream to the pot and reduce. Return the chicken to sauce with some chopped tarragon and chopped tomato reduction. For the gnocchi, peel the potatoes, boil in a pan, pass into a drum sieve once cooked and allow to cool. In a pan mash the potatoes, then add flour and egg yolks and mix well. Season with 50g wholegrain mustard and a pinch of salt.

Roll the mixture into small sausage shapes then cut into smaller pieces about 1.5cm long. Cook in simmering water until they rise to the top of the pan. Drain, season and serve with chicken

The full Maille mustard range, available nationwide includes: Dijon Mustard with Honey (230g RRP £1.49) NEW. The newest addition to Maille’s mustard range. The subtle balance between soft, sweet honey and smooth, powerful Dijon mustard is perfect as a glaze on roast chicken and turkey or in salad dressings.

Dijon Originale (215g RRP £1.49, 540g RRP £2.99). Named after the home of French mustard, this classic blend dates back to 1747 when Maille was founded. Made with finely crushed Brassica juncea seeds, it is an ideal accompaniment to red meat. Why not try adding it to mac- aroni cheese or a hot potato salad for an added kick?

Wholegrain Mustard (210g RRP £1.49). Made with crisp, whole seeds, this mustard is characterised by its grainy texture and powerful punch. Perfect in sauces, marinades or when added to a chicken casserole.

Dijonnaise with Dijon mustard (200g RRP £1.49). This tasty Dijonnaise sauce is delicious in sandwiches or simply as a dip with raw vegetables.

To win our super goodie bag, simply answer the following question.

Where does Maille come from?

1.France

2.Spain

3.Germany

Send your answer to Maille Competition, Galloway Gazette, 71 Victoria Street, Newton Stewart, DG8 6NL or e-mail editorial@gallowaygazette.com, putting Maille Competition in the subject line.