A member of the mustard family, it is the root of the horseradish plant that is used in cookery. The root, which is similar in appearance to a parsnip, releases a distinctive aroma when bruised or cut and it has a very hot, peppery flavour which is more powerful than mustard.
Uses: It is traditionally made into a sauce to serve with roast beef, venison or well-flavoured fish such as tuna, smoked trout or mackerel.
To store: Keep in a paper bag in the fridge for up to 1 week or cut into smaller pieces and freeze to use as required.
To prepare: Peel and then grate as required. Only prepare the amount needed because once peeled it loses its pungency quite quickly. It is used raw in sauces - cooking destroys its flavour.
A creamy but strongly-flavoured combination of horseradish, vinegar and cream, this is the traditional tangy accompaniment to roast beef. It has a slightly runny consistency.
Uses: Serve with roast beef, steaks or beef stews.
To store: Once opened store creamed horseradish in the fridge for up to 1 year.
Horseradish hot sauce
This is a mix of horseradish and vegetable oil. It has a very strong flavour and a thicker consistency than creamed horseradish.
Uses: Serve with venison or well-flavoured fish such as mackerel or tuna. Stir into mashed potatoes for a tangy flavour.
To store: Once opened store the sauce in the fridge for up to 1 year.