Rare roast beef, horseradish cream and wild garlic crispbread

15 minutes



  • 250g of leftover roast beef, cooked rare and sliced very finely

Horseradish cream

  • 150ml of whipping cream
  • 1 tsp Dijon mustard
  • 1 knob of fresh horseradish, peeled and finely grated
  • sea salt flakes

To assemble

  • 1 large crispbread
  • 2 tsp fennel seeds
  • 1 1/2 tsp Dijon mustard
  • 6 gherkins, finely sliced
  • 1 tbsp of baby capers, rinsed
  • 1/2 red onion, very finely diced
  • 1 bunch of fresh tarragon, leaves picked
  • fronds of fresh dill
  • 1 tbsp of wild garlic flowers
  • 1 lemon, zest and juice
  • sea salt flakes
  • freshly ground black pepper
  • olive oil


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