Beetroot salad

Method 1. Using a steamer, cook the beetroot until just tender - you should be able to push a sharp knife with ease into the centre of the beetroot. The time it takes will depend on the size of the beetroot.

Transfer them to a bowl and when cooled slightly, rub the skin away. Cut the beetroots into large randomly shaped pieces of roughly the same size.

Set aside 3 or 4 small portions of beetroot. To store the rest, whisk the sugar and vinegar together until the sugar has dissolved and add a splash of water. Pour this light pickle over the beetroots, cover well and refrigerate. These pickles will happily last a week in the fridge.

Bring a pan of water to a rolling boil. Lower in the eggs, bring back to the boil and cook for 4 minutes. Transfer the eggs to a bowl of iced water and once cooled, carefully remove the shells. Store in another bowl of iced water until ready to use.

For the dressing: dissolve the sugar in the vinegar. Whisk in the mustard until smooth, then add the cream. Cover and refrigerate until needed.

Divide the leaves between 3 or 4 small plates. Cut the eggs in half and layer these onto the beetroot. Season with a little salt and pepper and liberally spoon over the mustard dressing. Grate horseradish onto the salad and garnish with the chives.