Horseradish is a potent yet versatile member of the mustard family. Though it is sometimes regarded as an acquired taste, it is often blended down with cream and relegated to an accompaniment with beef or trout.

The part of the plant used is the root and appears very similar to parsnip, however, when cut or bruised releases a very hot, peppery taste that is stronger than most mustards.

Fresh horseradish is quite difficult to find – if you are truly wanting an organic, homemade meal involving horseradish then we recommend a good farmer’s market to get your hands on it.

Alternatively, you can find almost anything online!

Fresh horseradish should be stored in the fridge for only 1 week, any longer than that and it is recommended that you freeze it.

When grating this root, treat it as a strong onion, the vapours will sting the eyes if care isn’t taken.

This spicy root is usually paired with robust flavoured meat and fish, venison and tuna are also popular choices.

It can also work fantastically with vegetables though.

Grated down in its raw form, why not try sprinkling over potatoes and parsnips before a glug of olive oil? This gives a wonderfully mild taste as cooking reduces the potency and won’t be as acidic as the raw sauce.

A dollop of horseradish sauce into mashed potato is a brilliant alternative to ‘creamy’ mash with a crack of black pepper and a dash of lemon juice this side dish is guaranteed to wake up any taste buds.