Rare roast beef, horseradish cream and wild garlic crispbread


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To make the horseradish cream, place the whipping cream and mustard in a bowl and whisk together to form soft peaks – be careful not to overmix
Carefully fold in as much grated horseradish as liked, tasting bit by bit as it is added to check the heat. Season with a little salt and gently fold through, again taking care not to beat the cream further
In a small dry frying pan, gently toast the fennel seeds over a low heat until fragrant and turning a pale brown in colour. Tip into a small bowl or on to a plate to cool
To assemble, spread the additional Dijon mustard over the crispbread base. Cover with thin slices of the beef, curling it around to cover the base. Season with a little extra salt and a drizzle of olive oil
Scatter over the toasted fennel seeds, gherkins, capers and red onion, then top with the fresh herbs and wild garlic flowers. Squeeze over a little fresh lemon juice
To serve, top the beef with spoonfuls of horseradish cream, then season generously with freshly ground black pepper and freshly grated lemon zest
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