Mushroom stifado
This hearty Greek stew will satisfy vegetarians and meat-eaters alike - with red wine, mushrooms, baby onions, herbs and spices
Horseradish mashed potatoes
Serves 4
Easy
Prep:
Cook:
Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles
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- 900g potatoessuch as Desirée, King Edward or Maris Piper, cut in chunks
- 150ml whipping or double cream
- 100g unsalted butter
- 2 tbsp fresh horseradishgrated, or creamed horseradish
Nutrition: per serving
- kcal510
- fat36g
- saturates22g
- carbs39g
- sugars4g
- fibre4g
- protein5g
- salt0.6g
Method
step 1
Bring the potatoes to the boil in a pan of salted water and cook for 25–30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
step 2
Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.
