Try out Chef Jonathan Collins’ simple horseradish cream to top off your roast and impress your guests.

Ingredients

1/2 cup prepared horseradish, or 25 g freshly grated
1 cup 35% cream, whipped
1 shallot, peeled, find chop
1 lemon, zested and juiced
1 tablespoon extra virgin olive oil
pinch kosher salt
pinch fresh cracked black pepper

Preparation

Whisk cream until it becomes soft peaks.

Fold all ingredients together and season with salt and pepper.