Great with roast beef and beef steaks, and also smoked salmon.
- For the Horseradish sauce:
- Freshly grated Horseradish (about 2 inches from 1 stick)
- 1 small tub of Mascarpone cream cheese
- 1 tablespoon of cream
- Juice of half a lemon
Freshly grate the horseradish (the remaining will keep well in the fridge ready for next week’s roast beef dinner!) and add a squeeze of lemon juice to stop it from going brown – horseradish is potent so you may get a little nose burn if you get too close! Then mix this with the Mascarpone cream cheese and let it down with a little cream, to form a creamy Horseradish sauce.