Ingredients

Ingredients For the horseradish sauce

• 100g/3½oz fresh horseradish, peeled, finely grated

• 50ml/2fl oz white wine vinegar

• 50g/2oz caster sugar

For the marinade

• 50ml/2fl oz rice wine vinegar

• 100ml/3½fl oz water

• 100g/3½oz caster sugar

For the beetroot and apple crisps

• 5 green apples, peeled, cored, very finely sliced (keep slices in a bowl of acidulated water to prevent them from going brown)

• 4 medium-sized organic beetroot, peeled, very finely sliced

For the jelly

• 175ml/6¼fl oz freshly squeezed beetroot juice

• 175ml/6¼fl oz freshly squeezed green apple juice

• 2 sheets gelatine, soaked in water until softened, squeezed dry

For the horseradish crème fraîche

• 1 tbsp horseradish sauce (as made from recipe)

• 125g/4½oz cràme fraîche

• salt and freshly ground black pepper

To serve

• 140g/5oz smoked Lough Neagh eel, skin and bones removed, cut into small squares

• 1 punnet rock chives

• 1 punnet baby purple shiso

Description

Recipe Uses 100g/3½oz Fresh Horseradish, Peeled, Finely Grated, 50ml/2fl Oz White Wine Vinegar, 50g/2oz Caster Sugar, 50ml/2fl Oz Rice Wine Vinegar,...

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