“These are the ways I like mustard: scraped onto bread to save a boring sandwich; slapped onto salt beef; a scoop on the side of my plate, to be swiped at with a sausage; as the basis for a hearty, wine-filled sauce.”

In this week's TANK Podcast, Hester van Hensbergen reads from her piece “Spice up your life”, a paean to the joys of mustard and its storied history in the city of Dijon.