Crispy, seedy, crunchy and creamy, a winter winter full of warmth and health. By Nigel Slater

Beetroot is certainly the poster child for this recipe, being coaxed into a mousse, gel, ketchup and pickle. All the elements can be made in advance, so while it looks seriously cheffy, a bit of forward planning means it's a doddle to plate and serve up.

This pink peppercorn and horseradish compound butter is quick and easy to make, and will happily sit in the freezer until you need to use it. The flavours of sharp horseradish flecked with sweet pink peppercorn pair wonderfully with roast beef or steak as well as salmon or lovely buttered potatoes.

TV chef and writer Valentine Warner combines classic British flavours of a Sunday roast with Swedish inspiration for this stunning beef and horseradish crispbread topping which makes a great starter or canapé.

This advanced venison dish begins with a venison farce, which is then rolled into a ballotine and steamed in a steam oven. The farce is served with a fragrant Kampot pepper sauce and poached quince.

This dish by Chef Gabriel Waterhouse layers acidity beautifully - cured mackerel is paired with vanilla-scented pickled gooseberries, a yoghurt and lovage emulsion and horseradish cream.

Steven Smith's stunning recipe puts a modern twist on a classic flavour combination, combining mackerel with horseradish and cucumber

Horseradish leaf (Armoracia rusticana) makes a wonderful green vegetable, and raw it can taste very hot, however once cooked the hotness disappears. Cooked Horseradish leaf has a wonderful texture and…