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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.
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.
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