Roast beef and horseradish sandwich

Leftover roast beef is transformed into a world-class sandwich with this easy recipe, perfect for combatting food waste. The silky horseradish cream, quick-pickled beetroot and peppery watercress all complement the meat to create a distinctly British treat.

This recipe is taken from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £30). Photography by Andrew Montgomery.

First published in 2019

Categorically the best way to use up leftover Sunday roast beef. Don’t be shy with the horseradish: it’s the heat of this together with the rich beef and peppery watercress that make this sandwich such a classic.

Ingredients

Metric

Imperial

Pickled beetroot

Horseradish crème fraiche

Method

1
To make the horseradish crème fraiche, mix all the ingredients together and leave in the fridge for at least 1 hour to infuse. This will make more than you need for these sandwiches, but it will keep for a few days
2
For the pickled beetroot, bring the water, vinegar and sugar to the boil. Meanwhile, toast the spices in a dry frying pan for a few minutes until aromatic, then add to the liquor
3
Place the sliced beetroot into a heatproof container and pour the boiling pickling liquor over it through a fine sieve. Set aside to cool. This step can be prepared a few days in advance; keep the beetroot in a covered jar or bowl in the fridge
4
To serve, cut the buns in half and spread with the butter and around 60g of the horseradish crème fraiche. Divide the drained beetroot and sliced beef between the two sandwiches and season with salt and pepper. Top with a big pinch of watercress and a generous grating of fresh horseradish, then sandwich together and serve

The Quality Chop House is a restaurant in London, specialising in modern, innovative cooking that makes the most of British produce.

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