Horseradish Purée

• 30 ml (1 fl oz) olive oil
• 100 g (3½

Heat the oil in a saucepan over medium heat. Add the horseradish and garlic and cook for 2 minutes. Add the milk and cook for 15 minutes or until the horseradish is softened. Transfer to an upright blender and blend until smooth. Add the vinegar, season with salt and pepper and blend until combined. Pass through a fine sieve. Set aside and keep warm.