Spinach and Horseradish Crumble

Name: Spinach and Horseradish Crumble
Yield: Serves 4
Ingredients: 25–50 g (1–2 oz) unsalted butter; 900 g (2 lb) fresh spinach, washed and picked; Salt and freshly ground white pepper; Freshly grated nutmeg (optional); 2 tablespoons horseradish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This crumble recipe has the sharp tang of horseradish which goes so well with the buttered spinach. I’ve used this with lots of dishes, especially roast meats, grilled herrings or salmon.

Ingredients

1 quantity Basic Crumble Mix
2 tablespoons horseradish sauce
25–50 g (

Starter
Vegetarian

Method

Follow the recipe for the basic crumble, only using a maximum of 25 g (1 oz) of butter. Mix the horseradish sauce with the crust mix and taste, adding a little more if you like a stronger taste.