horseradishWe have fresh horseradish in this week which is currently in season and is easy to prepare and ideal if you find that the shop bought sauce doesn’t cut the mustard.  For some serious heat, you need fresh horseradish as it loses it’s potency once it has been grated.

To make your own horseradish sauce, simply peel the root and either grate with a cheese grater or put it into a food processor. You can then add vinegar and salt for a sauce that will last several weeks in the fridge, or you can add rapeseed oil or if you want a milder sauce, you can add cream.

If you like it seriously hot, then you should grate it shortly before you eat it – and it freezes well so that you can just take out as much as you need for each meal. But do be careful as the fumes of some roots can be overwhelming and will give you an idea of what mustard gas must have been like.

It makes an ideal accompaniement to beef (taking that roast beef sandwich to new heights!) and is great with oily fish such as mackerel.

The root itself has hardly any aroma, but once you start peeling it, you break down the cells that release allyl isothiocyanate (mustard oil) that acts as a deterrent to herbivores. It makes a delicious accompaniement and is known for it’s extensive medicinal benefits.