Ok, so I appreciate some of you may have to bear with me on this one. But honestly? Topping some rye bread (Lidl’s finest) and accompanying some beetroot soup, this was delicious. Inspired by a dip I came across when visiting a friend in Mannheim, this was also a delightful way of using up some horseradish that my mum had planted in the garden (I’m not quite sure where else to get it, but assume it must be available somewhere…)
Apple compote (made by cooking peeled apples in a pot with a little bit of water and then mashing them)
Apple cider vinegar
- Stir everything together then place in a sterilised jar.
- (sorry this is a rubbish recipe, but it really depends on how many of each you have available! As a guide I’d probably say 1 kg of apples for the compote, 1 tbsp each of lemon juice and vinegar, 2 inches horseradish, and 3 tbsp creme fraiche, but it’s up to you! If you omit the creme fraiche it will keep for up to a month in the fridge)