'How to get a little hot with horseradish!'

This week we’re going to get a little hot with horseradish! These rather gnarly and medieval looking roots are in the shops now and I’m thinking they deserve a bit of promotion.

You may be more familiar with the pre-made horseradish sauces out there, rather than the fresh root, but if you like a bit of heat, like to know about food and want a recipe that is 100% homemade and delicious, then read on.

The horseradish root is ancient and is found in literature dating back before the 1600s. It was considered to be worth its weight in gold in Greek mythology and was well-known for its medicinal qualities during the Middle Ages.

Its potent oil is thought to have great anti-bacterial and antibiotic properties and was also thought to protect against food-borne pathogens. Before the days of refrigeration, it started to be served with sliced meat, as an extra precaution against spoiled food.

Today, that tradition has become part of our own meals, where we know it as a popular companion to a roast beef dinner.

Horseradish can grow up to 1.5 metres and is quite an easy root to grow. When uncut, the root has very little aroma, but when it’s grated or sliced, the cells produce the mustard oil that give us all the heat we love it for.

Once exposed, the horseradish goes darker in colour and develops a rather bitter flavour. Wrap your horseradish in a damp cloth and keep it in a dark place if you aren’t using it straight away.

For those of you who don’t know what the flavour of horseradish is like, it’s rather pungent and peppery, and a little like mustard. If you think you really don’t like it, but you like mustard, try this sauce recipe as it may just change your mind. There are a few other suggestions, too, if you have bought a root and are wondering what to do with it.

Ultimate Horseradish Sauce

If you have a special meal with beef over Christmas, make this the night before.

Mix together the following ingredients: 4 tbsp sour cream or cream cheese; 2 tbsp mayonnaise; 1 tsp apple cider vinegar; ¼ tsp salt; 2 tbsp freshly chopped chives; and 2 tbsp grated and squeezed dry horseradish (adjust this to your own taste if you like).

Leave in the fridge overnight to let the flavours develop.

Serve with any meat you like.

Christmas Cocktail

Shave a little horseradish into some vodka to infuse. Drain and then make a Bloody Mary.

Horseradish and Beetroot Relish

12cm horseradish root

1-2 balls of cooked beetroot

4 tbsp water

2 tbsp apple cider vinegar

Pinch of salt

Using a food processor or grater, chop the horseradish and beetroot together until you have a coarse texture. Add the other ingredients and pulse briefly. Place in the fridge and enjoy with salads (or cold turkey!)

Sore Throat Medicine

Place 2 tbsp grated horseradish root and 1 tbsp apple cider vinegar in 100ml boiling water for an hour. Drain and mix with 300g honey. Take 1 tbsp as and when you need to. Keep in an airtight jar in the fridge for 2-3 weeks.

I do get excited to see ingredients that can make such a difference to a rather normal meal.

If you can make a quick side dish that transforms a meal, it’s certainly worth the minimal effort, and it is so much more satisfying to make your own version of a mass-produced sauce. Make a note of these recipes for Christmas… it’s going to be here before we know it!