IN SEA­SON

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Fresh horse­rad­ish is one of those things to grab when you see it, as it’s not widely avail­able. Botan­i­cally re­lated to mus­tard and wasabi, horse­rad­ish is a pun­gent, pep­pery edi­ble root. Peel it and grate fresh into a dress­ing of crème fraîche and vine­gar, and serve as an ac­com­pa­ni­ment to roast beef. It keeps well in the fridge for many weeks and can even be frozen.

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