This horseradish glaze is quite fiery, but the quantity of horseradish cream can be reduced, or increased. Marinated in lemon oil, the hot new potatoes are delicious with this dish, but can be simply rolled in butter instead.
A few salad leaves or sprigs of watercress are the perfect accompaniment to help mop up the horseradish glaze.
A spoonful of fresh peas or broad beans will complete the dish.
© 2005 Gary Rhodes. All rights reserved.