Mmmmmm - left overs

The best thing about making too much chilli for 6 people to eat, is being able to eat the leftovers the next day.

Wrapped up in some flaky pastry into little samosa shapes, then oven baked for 20 minutes at 180°C.

Delish.

I finally got stuck into some of the digging over that needs to happen this year, and as this is for some gooseberry bushes near the front of the house, I decided to stick them next to the herb patch.  When I started to dig I found several clumps of roots from my very rampant horseradish, so these have now been cleaned up ready to be dried and made into horseradish sauce.

 Obviously the chickens had to come over and investigate before deciding that horseradish root is inedible.











This is so easy: 

• just grate enough fresh root (once cleaned) for 4 tablespoons, 
• add 2 tablespoons of Dijon mustard, 
• pinch of salt, 
• pinch of sugar - no sugar if using shop bought mayonnaise, in fact you might want to add a squirt of lemon juice to tart it up a bit, 
• some ground black pepper, 
• a tiny pinch of cayenne pepper
• then stir through 6 tablepsoons of mayonnaise (preferably homemade).  

Serve with any roast meats, not just beef, or use instead of mustard for a hot and tasty ham sandwich.  It will keep in the fridge for about a week.