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Yesterday I dug up my horseradish plant that’s been growing all year not having any idea on what to expect. It certainly put up a fight trying to dig it out, with at least two long roots that disappeared into the depths of my raised bed and beyond. In the end I had a good poke about, took a couple of long roots and put the main plant back in the soil – it’s got lots of new growth and hopefully it will continue to grow. Only time with tell.
Mr Rigg made us Jamie Oliver’s meal for baby Yorkshire puds with a creamy smoked trout and horseradish pate. The horseradish was for the smoke trout, and we just grated it in – the heat from the horseradish was incredible. Along with a pile of green leaves it made a light and delicious dinner. And very satisfying to use our own homegrown horseradish.
Girl Interrupted Eating is a fantastic food blog and one of my favourites. On discovery it a month ago, I spent all evening reading back through the blog. It’s written by Becky who lives in the East Midlands and she posts some delicious recipes. She’s also often out foraging for wild food – horseradish is her latest find beside the canal!
With summer starting to peak and thoughts of Autumn looming on the horizon, I have been inspired by Becky’s recipe for Blackberry yoghurt cake.
Image: Girl Interrupted Eating