Horseradish is not just a good ingredient for accompanying roast beef or smoked fish, but also for adding flavour to sauces.
It can be difficult to find a good creamed horseradish – what happens to the tear-inducing prickle of freshly grated horseradish once it’s creamed and bottled is a mystery – but English Provender and Wiltshire Tracklements are the best.
These stunning little canapes are heaven on a plate! Cold Yorkshire pudding may not sound that alluring but add rare roast beef and you have the most brilliant combination. A party must!
Not for nothing do the French refer to the British as 'les rosbifs' - this superlative roast, with traditional trimmings of Yorkshire pudding and horseradish, sums up the best of our classic dishes.
This is a lovely, piquant but very easy sauce for shellfish.
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