Horseradish

Horseradish (Armoracia rusticana) is a member of the mustard family, used raw to make a range of fresh, stinging sauces and condiments. The root, which looks somewhat similar to a parsnip, releases a pungent oil when it is cut or bruised, with a hot, peppery and spicy flavour. The cut root soon loses its pungency when exposed to air, and so it should be grated or sliced into something sour such as vinegar or lemon juice to stabilise and seal in its aroma and flavour.

Horeseradish is one of the traditional accompaniments to roast beef, and is also excellent when served with hot boiled tongue or venison. It may also be grated and mixed with vinegar as a sauce for fish, creamed and served with smoked mackerel and smoked trout, or combined with mayonnaise to dress hard-boiled eggs.