1 tbsp freshly grated horseradish
75g/2½oz frozen lingonberries
2 tbsp chopped curly parsley
1 shallot, roughly sliced
1 tbsp chopped shallot
150g/5½oz chanterelles
½ tbsp Dijon mustard
5 allspice peppercorns, ground
25g/1oz caster sugar
1 cinnamon stick
450g/1lb flour
40²µ/1½´Ç³ú honey
5 black peppercorns
1 tbsp cold pressed rapeseed oil (or olive oil)
2 tsp salt
pinch salt
½ tsp salt
1 tbsp sherry vinegar
50²µ/1¾´Ç³ú sugar
1 tbsp vegetable oil
50ml/2fl oz white wine vinegar
25g/1oz fresh yeast, or 7g instant yeast
40²µ/1½´Ç³ú butter
100g/3½oz unsalted butter, at room temperature
400ml/14fl oz milk
200-250g/7-9oz sirloin steak (preferably grass-fed beef), cut into ½cm/¼in cubes