BEETROOT, HORSERADISH AND DILL GRATIN
Preparation 30 minutes
Cooking 1 hour 30 minutes
Serves 8 If you can’t find fresh horseradish, try Winborgs Pepparrot, which is available at larger supermarkets or can be ordered online from scandikitchen.co.uk. Creamed horseradish from a jar won’t have the same punch. 1kg beetroot, scrubbed and trimmed 300ml double cream 100ml whole milk 3 tsp grated horseradish (or Pepparrot) 1 tbsp freshly chopped dill, plus extra to garnish
1 Heat the oven to 170°C (150°C fan oven) gas mark 3. 2 Thinly slice the beetroot using a mandolin or knife. 3 Put the cream, milk, horseradish and dill with 1 tsp salt into a large pan and bring to the boil. Add the beetroot; stir to combine. 4 Tip into a large shallow ovenproof dish. Cook for 1-1½ hours until tender. Leave to stand for 10 minutes before serving, scattered with more dill. This dish may be cooked 24 hours ahead and reheated when needed: cover with foil and reheat for 20-30 minutes at 200°C (180°C fan oven) gas mark 6.