Beef, pickled red onion, horseradish and watercress sandwich

Serves 4 Starters and mains

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Method

You can find good-quality roast beef in many delis and specialist food stores but be sure to ask to have the beef sliced for you and don’t be tempted to opt for the ready-sliced products as they don’t have the flavour or texture of freshly sliced, rare beef.

Preheat the oven to 230C/440F/ Gas 8 and oil a baking tray. Mix together the flour, parmesan, chives, bicarbonate of soda, salt and sugar in a bowl. Make a well in the centre and gradually stir in the buttermilk to make a soft dough. Knead on a lightly floured surface for 2-3 minutes until smooth and then shape the dough into a flattish rectangle about 20cm long. Place on the tray and with a sharp knife cut a slash down the middle of the dough.

Bake for 15 minutes then reduce the temperature to 200C/ 400F/Gas 6 and bake for a further 25 minutes until the loaf is golden and sounds hollow when tapped underneath. Leave to cool completely on a wire rack. Store until required.

To make the pickled red onion, place 125ml water in a small saucepan and stir in the vinegar, sugar and salt. Bring to the boil, stirring until the sugar dissolves. Place the red onions in a bowl and pour over the hot liquid and leave to cool completely. Drain the red onions and reserve.

Combine the crème fraîche with the horseradish and season to taste. Set aside and chill.

To serve, cut the bread into slices and butter each slice (if desired) and sandwich with the beef, onions, horseradish cream and watercress leaves. Serve as soon as possible.