Roast beef dripping toast with parsley and caper salad, horseradish and seasalt

Ideal for left over roast beef - delicious!

This recipe makes a great supper or lunchtime meal and is perfect whenever you have roasted a good bit of beef and have judged it correctly so that you have some left over.

When you are roasting your beef be careful to save any fat (dripping) that comes off and not pour it away. It must be spooned over the roast as it cooks to keep it moist and improve flavour then can be skimmed from the pan before you make your gravy.

Later that night/next day all you need to do is this -

Cut a few thick/thin slices depending on your cut of beef (better quality thicker slices), pick some flat leaf parsley leaves (15 per person), cut some med/thick slices of bread (white is my facourite for this but as you please) and make sure you have left over horseradish from the previous night (grated root with a little whipped cream, dash vinegar, seasoning is great but good quality jars are fine)

From this point you are 5 minutes away from eating:

Fry your bread in the beef dripping till it is golden and crisp. Dont be shy with the dripping; as long as your beef is good quality (organic or biodynamic) then you should relish and not waste this bounty.

Lay your slices of beef over the fried bread and either serve it cold as is or warm very gently under a grill. I serve this rare/med rare but well done is delicious as well if that is your preference.

On the plate next to your beefy toast add: a good dollop of horseradish; a small salad of parsley and a few capers; olive oil and lemon. Then sprinkle with a dash of good sea salt.

Easy! A truly delicious combination of tastes for which i must thank Fergus Henderson of St Johns London who served me up something similar once at one of the many delightful lunches i have enjoyed there.

Try it at home - it's not difficult. Wheel it out as a snack or meal for impromptu Sunday night/Monday lunchtime guests; they will thank you for it (unless they are watching their weight).

Ciao