The Mustard Seed are at it again, coming up with great events at excellent prices in a beautiful setting.
Celebrating 25 glorious years in the food and wine business this year, the Mustard Seed will be hosting a number of events to mark the date.
The first is a special offer for patrons over the next few weeks, until mid march, as they are offering a 3 course ‘pie’ menu for the cost of €25.

The menu will change depending on availability and will take the following format.
Soup of the evening made from garden produce.  ‘Individual’ homemade pie. (duck, chicken, fish etc...) and Sumptuous dessert.
This will be on offer Monday to Thursday at 7pm. Contact the Mustard Seed on 069-68508 for details.

Slow Food would like to know if there are any other restaurants out there with similar events, showcasing artisan, local produce, to let them know as they are always on the lookout for exciting ‘food heroes’ to promote.

Meantime, here's a wonderful spring dish, easy to make and delightful to share.

WHAT YOU NEED
8 cured back bacon rashers
500g packet shortcrust pastry
4 baby carrots, peeled and cut in half
6 asparagus spears
3 baby leeks or one large cut into long thin strips
25g green beans or peas
2 tblsp of your favourite chutney
500g packet puff pastry
Egg and milk for glaze
Seasoning

WHAT TO DO
Preheat oven to Gas 4-5/180degC/350degF. Roll out shortcrust pastry and line loaf tin  or deep pie dish. Layer into the bottom two rashers of bacon and some of the vegetables, top with the chutney and continue to layer the rest of the ingredients
Roll out puff pastry and cover the tin
Brush with egg and milk glaze.
Bake in oven for about 45 – 50 minutes until pastry is golden. (If the pastry starts to catch cover with foil)
Serve with new potatoes and seasonal vegetables or as part of a ‘spring picnic’ with extra pickles.