Roast beef and horseradish sandwich

60 minutes


  • 120g of leftover roast beef, thinly sliced
  • 2 brioche buns
  • 40g of butter, softened
  • 1/2 bunch of watercress
  • fresh horseradish, grated, to serve
  • sea salt
  • freshly ground black pepper

Pickled beetroot

  • 150ml of water
  • 100ml of cider vinegar
  • 50g of caster sugar
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp yellow mustard seeds
  • 1/2 beetroot, peeled and very thinly sliced

Horseradish crème fraiche

  • 10g of fresh horseradish, peeled and finely grated
  • 200g of créme fraiche
  • 50ml of double cream
  • 10g of Chardonnay vinegar
  • sea salt
  • freshly ground black pepper


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
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
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
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