A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special
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Spicy potato wedges
Heat oven to 200C/fan 180C/gas 6. Cut 750g large, floury potatoes into large wedges, leaving the skin on. Pat dry, tip onto a baking sheet, then drizzle with 2-3 tbsp olive oil, 1 tsp paprika, a good pinch chilli powder and some coarse salt and pepper. Toss the potatoes in the mixture until evenly coated, then arrange in one layer over the baking sheet. Bake for 20 mins, then turn over and cook for a further 20 mins until golden and crisp.
Horseradish & chive butter: Spread over trout fillets before grilling. Great topping for roasted beetroot, In a roast ham or pastrami sandwich, with some sliced gherkins and shredded lettuce.