But eaten with oily fish or rich meat, a good horseradish sauce can act as an excellent aid to digestion. Fresh grated horseradish root applied to chilblains is reputed to cure them. Consumed ...

Fresh horseradish is difficult to source. Try a good farmers' market or specialist supplier, or look online. Keep fresh horseradish in a paper bag in the fridge for up to one week, or cut it into ...

If you can’t find fresh horseradish on your grocery shelves, you can just buy and use horseradish sauce. It’s typically made by mixing grated horseradish root, salt, some vinegar, and sour cream. So, ...

To serve, spread about 1/4 cup of the horseradish sauce on each of two plates. Top with a salmon fillet and about half of the haricots verts, and garnish with lemon zest and chopped herbs. Instead of ...

Heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. 2. Add capsicum and cook for 1/2 a minute. Stir in vinegar, sugar, sauces and stock. 3. Season and thicken with a little corn ...

Serve the celeriac on a warm platter, with the extra stuffing around the edges and the horseradish cream, and some cranberry sauce if you have any, on the side. Serve with crispy roast potatoes ...

Serve with the apple sauce and horseradish and chive sour cream on the side. To make the apple sauce, put the apple, water, sugar and cinnamon in a small saucepan and cook over a medium heat for ...

Foraged leaves, soured cream & horseradish salad There is a huge variety of foraged leaves at this time of year. Cucumber, soured cream and horseradish make a lovely fresh contrast to the flavours ...

Amazing combinations of rare beef, crispy potatoes, earthy beetroot and a hot creamy sauce. This serves enough for me but when serving more I just multiply the recipe and works out great!

You don't need a whole lot of ingredients on hand to turn a can of tuna into a party dip. Here are some creative ideas for ...

Buying free-range meat is an ethical choice so the Christmas treats on my menu this season include New Zealand farm-raised pork and turkey sourced from farms ‘down by the Southern Alps’.