I’m completely obsessed with hot English mustard. I’m not eating it with a spoon…yet. It’s a fairly new obsession, which began late last year, when as part of a month-long, shared-eating RWC season when we gorged on sizzling bacon and hot English mustard sandwiches at work. Since then, my taste for hot English mustard has steadily grown more ravenous. I’ve recruited The Koala and we’ve been enjoying mustard on almost everything. In New Zealand, we use both baby American mustard and real hot English mustard and if you ask for mustard, you would be presented with either one or asked for your preference. American mustard is very mild while hot English mustard has a mean kick that I liken to wasabi. Unlike the heat of a chili, mustard  doesn’t keep building up in heat as you eat burning so much that you can no longer enjoy your food. Here’s a super easy pie to eat with mustard. It’s got everything you want in it and nothing you don’t. We split this between 3 of us but in hindsight, between 4 would …