FLAVOUR IS A FRONTIER Explore Natoora Fresh Horseradish Root - Pungent, peppery and tangy, the traditional accompaniment to roast beef. - The roots of the horseradish plant contain mustard oils, released on grating and synonymous with its distinctive hot flavour.  - We source from is native growing region of Southeastern Europe including Austria, Poland and Germany.  - Wrap in a damp cloth and store in a cool, dark and frost-free place. Take it further - Shave into vodka, briefly infuse and use as the base for a Bloody Mary.   - Mixed with creme fraiche and Dijon mustard for fresh sauce. Natoora's radical approach to seasonal sourcing is shaping the future of food We don't work with industrial agriculture or large wholesalers. We work closely with growers who are preserving vital flavours through meaningful small farming. We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet. 'There are plenty of good horseradish sauces on the market, but nothing beats making your own. I make mine – not entirely traditionally –  by mixing 300ml of sour cream or crème fraiche, a teaspoon of Dijon mustard and half a teaspoon of salt together in a bowl. Then I peel the skin off about a 5cm length of the horseradish root (though don’t cut it off, as it’s easier to grate from the whole root) and duly grate it into the bowl. Stir well, adding more salt, Dijon or horseradish to taste and, just before serving, I add a generous handful of finely chopped chives. Obviously, this is made to be eaten with roast beef (hot or cold) but I love it with roast pork, too. And it’s also wonderful as a dip! And do consider grating the fresh horseradish directly onto smoked salmon, or over a lightly dressed beetroot salad or, indeed, into a beetroot soup.' Nigella Lawson