As I’m losing track of the days, I have started adding the actual day in the title!

For someone who really likes grocery shopping these nine weeks have been a real learning curve for me. I don’t have to go to the grocery store, things miraculously appear on my door step.

In former Times I had my “Go To” stores. Starting out in the countryside, for when I was in the car, Lidl, one of the two German low cost stores. I remember them from when I lived in Southern Germany, a life time ago, it really was the only one near where I lived. What I like about it now, is it is small, I Hate the mega grocery stores, total time wasting. So it is a quick in and out and their fresh produce has such a quick turn over, it is usually pretty good.

Also when I was out and about, once in a while it was Quality Foods, in Hayes. The Indian Visa office used to be located next door, ( which is why I knew it was there).This is a much larger store than I like But it is never busy. It is a basically Indian/ Asian supermarket, and outside, in a covered area an array of fruit and vegetables, some of which I haven’t a clue as to what they are. I always mean to go armed with my book , but never do.( see below for the ultimate guide to Vegetables!

Next on my list, but still needing a car is Hoo Hing on Hanger Lane, another ethnic store, and again not usually busy. It caters to all things Chinese and the Far East and I think most of the customers are from restaurants.( and apparently they too deliver, though I’ve yet to try), they do have smaller versions in China Town , but as you can imagine, Very Busy !

Having said I don’t like large stores, I can’t resist Costco, the American super store. This I can’t resist, here I get my American fix, but they too deliver!

And then, closer to home, Waitrose, who of course deliver, but there is a smallish one close by, so I would go with trolley in hand. And likewise the wonderful food store of Marks and Spencer at Marble Arch ( and they too deliver ).And Finally, just across the street, two small versions of UK supermarkets, plus a myriad of local ethnic stores.

But currently, I’m into online shopping, Waitrose, Costco, Ish Fish and Greens for Fruit and vegetables ( and other supplies).

Today, I rummaged in the second drawer of number two freezer, and came across a packet of smoked mackerel ( actually I did know it was there). It had been languishing there for a while as I couldn’t decided what to do with it. It had been bought because Himself likes mackerel, and me, not so much. However on the weekend, inspiration leapt out of the newspaper and hit me. Smoked Mackerel Pâté, there was the answer. And yes I had all that I needed and then some.

Simplicity itself, all that I really lacked were some decent crackers so crispbread, broken in two, had to suffice.

1. 1 packet of smoked mackerel, about 250 grams
2. Tbsp cream, crèche fresh or sour cream
3. Tbsp mayonnaise
4. At least a tsp of prepared horseradish sauce, more if you want
5. Salt and pepper to taste.
6. Juice of half a lemon

You can either do this by hand, by mushing the mackerel with a fork and then stirring in the other ingredients, or throwing all into a food processor and giving it a quick blitz, I say quick, too long and it will really be mush. Put into a dish and refrigerate for maybe an hour so that it is firm, serve on crackers.

Another week has zoomed on by but this time around we have a modicum of freedom, albeit the Rules are not that clear, Can we? Can’t-we? Who knows! We shall carry on as before, parfum extraordinaire, Eau de Disinfectant, the masks the shoes, the groceries, the packets, I think I will remember the smell for a long time to come! But at least for us the golf course is open, so it is at least some distraction. My kids say for us ‘ Rien ne change!’ Well it does, of course, the trips, all cancelled, and no dining out, but Hey Ho, Onwards and Upwards!

Sandwiched between Sunday cocktails and Sunday Story Time, Dinner takes third place, but that too is fine, after all, where am I going, nowhere!

Today it is fish ( and my neighbour said, fish? You eat a lot of fish , we eat chicken !) well, yes again it is fish, and this time round it is Halibut, as when I ordered from Ish Fish, I though I would try some. Actually I have never cooked Halibut previously, but there is no reason why it should not be as easy as any other fish.

I’m going to pan fry it and serve it with a a Puttanesca dressing. Puttan, apparently means Tart or Whore, but Puttanesca can also mean a mix of Peppers, capers etc , but calling it Tarts Sauce is amusing !

1. For the sauce for 4 people
2. 4 red peppers, de seeded, cut into slices and grilled
3. 3 tabs good olive oil
4. 12 cherry tomatoes
5. 12 pitted olives, ( good ones)
6. 2 tabs capers, drained
7. Some shredded basil leaves
8. Some salt and pepper
9. Some cloves of garlic
10. Butter or oil for pan frying

Start by grilling the peppers, and the garlic, . Heat the olive oil, add the tomatoes and then the peppers and garlic., just before serving add the olives and capers.

Dip the Halibut in flour, heat the oil/ butter and when it stops bubbling add the fish and cook for about 4 mins on each side.

Arrange the fish on the plate and arrange the sauce on top.

I served with asparagus ( again) and Gnocchi ( again, from the freezer), and apart from grilling the peppers, a really quick dinner, especially having the Gnocchi already made.

And the result ? We will have it again. Can be made with any firm chunky white fish, cod, haddock etc.

The Absentee Travellers returned and I have to say did it with a Boom Bang Flourish!, Umm Minus points for being a day late, but Many Many plus points for what was in the end a magnificent entry. Seems like we have to up our game! All Himself has come up with is Him artist, Me Model ( Nude), No Thank you!

We made it to the golf course, found the car, it worked, we found the route, found a car wash, found the golf course and it was like Millionaires Golf, Perfect! Couldn’t have been better! Even remembered how to hit that little white thing ! All good !

For part of our Russian Adventure, I made Blini. I cheated a bit as I had made the batter a couple of weeks ago, and then changed my mind and froze it instead. Not a problem there as it freezes well. I made half a dozen or so of Blini and then precooked the rest as Crepes, or pancakes as they are know in English.

In France, or at least in the mountains, there are two types of Crêpe, there are those that are sweet, served with jam, chocolate, Nutella cream etc and those that are savoury, or Crêpe salée. These are usually made with buckwheat ( Sarrasin ) flour, which is a bit grey in colour. Despite its name Buckwheat, it is not a grass and is not related to Wheat., it is in fact related to Sorrel, Knotweed and Rhubarb ! But as you can see from the photographs it is sold as Flour.

To make the pancakes is straightforward.

1. 300 gms buckwheat flour
2. 2eggs
3. +/- 900 mls milk
4. Pinch salt

Put the flour and salt into a food processor or bowl, put the eggs with half of the liquid and pour in with the motor running, continue to add liquid in a drizzle until the mixture is of a pouring consistency, it is better to err on the thick side as more liquid maybe added, but more difficult to thicken.

This maybe made and left covered for several days in the refrigerator or frozen as I did. Himself always makes normal Crêpe when the grandkids come to stay and he will make a ” Job Lot” of the mixture ready for use the following days.

Heat, preferably a Crêpe pan but obviously a frying pan will do, smarmed with a THIN coating of butter and when it is really hot, pour in some of the mixture and swirl it round to cover the pan, if it is too thick it will not swirl properly, too thin , will swirl well but difficult to flip. When the bubbles start to solidify then if you are daring, toss the pancake, if not using a spatula, flip it over, just for a few second to finish cooking. Remove with a spatula and put onto a plate. Repeat and stack the pancakes. If making Blini, there is a Blini pan, but otherwise just pour in small amounts and repeat as above.

I served my Blini with cream cheese and smoked salmon, but I used the rest of the mixture to make some breakfast Crêpe for Himself before golf ! Something to help his concentration, but I think he needs more than that !

The instigator of our Friday Night Virtual Travels went Walkabout this week ! Nowhere to be seen ( hopefully will reappear, maybe on Saturday)

Meanwhile, Friday became a Saturday for Himself. My day Off was switched because of GOLF! Yes we are being allowed back on the golf course, albeit in limited numbers, no rakes ( does that mean no bunkers?) no competitions, only playing with your housemate or if not with only one other person, no eating drinking, no socialising, etc etc, are we complaining ? No we are not! Will the car start? Is it clean ( most probably not) will we find a drive through car wash? Will we remember how to drive? Do we have petrol? Ooh so many imponderables!

Hence, why Himself had to cook on Friday, as we managed to get a Saturday Tee Time on the first day of opening! Needless to say the website crashed and at one point Himself had three or four tee times ( not allowed) but he didn’t know it, however were soon sorted out by the Wonderful, never tireless Kelly.

For our travels, this week we went to Russia. Himself has been having lessons since forever and even in Lockdown has them via Zoom with the lovely Victoria ( this is one time when an open plan office has its detractions) as I hear the gabble from afar.

He had researched well, as to what the Russians like to eat, and they include Borscht, Shchi, Ukha, Solyanka,( all soups),Pirozhki, Pelmeni, ( small savouries), Blini Shashlyk, and Beef Stroganoff.

I have not made this in Years, it was the Dinner Party standard of the 1970’s! So this meant some hunting around for a suitable, easy, fast recipe, and we came up with this.

Ingredients

• 600g/1lb 5oz beef fillet, cut into strips about 2 inches long
• 25g/1oz unsalted butter
• 2 onions, thinly sliced
• 250g/9oz button mushrooms, thinly sliced or quartered
• 3 cloves garlic smushed
• 1 tbsp Dijon mustard
• 300 mls stock preferably beef
• 1 tbsp oil
• 2 heaped tbsp sour cream or crème fraiche
• 1 tbsp brandy (optional)
• Salt and pepper to taste
• 1-2 tsp of paprika
• Half a dozen small cornichons sliced ( optional)
• finely chopped parsley , to serve

Method

1. Season the beef fillets with salt and pepper and set aside.

2. Heat some butter in a large pan.

3. Add the onions and sauté for 2 minutes then add the mushrooms and garlic, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly and set aside.

4. Using the same pan add some more butter and when it is sizzling add the meat and let it sear, that is do not stir constantly only occasionally . When it has seared which doesn’t take long, you can if you wish to be decadent ( more so than usual); pour over 1/2 cup brandy. Then add the mushrooms , garlic and onions, pour over the stock and the paprika and let it simmer until reduced to about a half.

5. Add the sliced cornichons if using and stir in the cream.

6. Season to taste, sprinkle over the parsley and serve, with rice or noodles.

• Meanwhile, W2 went on Safari which was quite amazing

and Those in the “BURBS” decided to go Nowhere, little Molly has her passport and Nowhere to go !

This is the latest sign to be found in London, where the number of new cases has dropped.

The day got away with me today. How can I be home all day and run out of time ? Beats me!

Today I was rather side tracked by the arrival of several metres of rather nice fabric. Some, for masks multiples of, for all the family including little ones and some of it for scrub hats for Willowy Brunette, the dentist, who needs washable protective gear for when Dentists return to work, and yes she needs gowns as well ! I think I am going to be busy! Hence, most of the day was making prototypes. My English, neighbour from France sent me a pattern for the scrub hats, easy, I thought, well the basic principle is, my first attempt ended up looking like the hat from Handmaidens Tale, not a good look !

So with a nip and a tuck improvements were made and am ready for the production line.

Not much time to cook though I did make a batch of curry sauce. When I make a gravy, or a chocolate sauce, or white chocolate sauce, or Mole, ( Mexican), guacamole, anchovy butter, walnut pesto, I always make too much, but never bin the excess, Bag it freeze it, is my motto. It got me thinking, why not do the same with a ‘Bog Standard’ curry sauce. I know, I know there isn’t a Bog Standard curry sauce , but, in the event of being pushed for time, a nice curry sauce, which can be used with fish, vegetables, prawns and the like would be a useful standby in the pantry ( read freezer) after all, I am sure we all have standbys of some sort in the pantry ( ready made pasta for example) so why not this.

So I set to and made a curry sauce, which I will bag ( small sealable bags) and flat freeze. If you can it is so much better to flat freeze items in bags, easier to store, take up less space!

Therefore to make a middle size pan of sauce I used:-

1. 1 tbsp vegetable oil
2. 2onions peeled and cut into chunks
3. 6 cloves of garlic peeled
4. 4″ of peeled ginger
5. 4 chillies ( I used dried chillies) de seeded
6. 1tsp galangal powder ( optional)

1. A large chunk of lemon grass cut into chunks

1. 2 tbsp each of curry powder turmeric and 1 tbsp of cumin

1. Tbsp more of oil
2. +/-500 mls coconut milk , I say +/- as this depends on the type you use, some tins are 400 mls whereas UHT packets are 250, so I used 2 packets,
3. 100 grams creamed coconut, it usually comes in 200 gram blocks, but the other half will keep, wrapped and in the box.
4. 250 mls vegetable stock, cube or powder is fine
5. Juice of 2-3 lemons or limes
6. 3 tbsp tamarind paste
7. Salt and pepper to taste

Simply put the ingredients #1-8 in a blender or food processor and blend until a fine mush. Add more oil if too thick to blend well.

Heat the second lot of oil, pour / scrape in the spice mix, and then stir in the rest of ingredients, bring to the boil and then let simmer for about half an hour. Let it cool and then bag or use accordingly.

Oh dear fabric for gowns has just arrived, now I really do have my work cut out ! And tonight is Travel night as well !!

One of the Charities that we like to support is ” The Clink”. It was set up I 2009 in one of her Majesty’s Prison. HMP Highdown in Surrey. The catering manager there, Alberto Cristi MBE, saw a potential in training inmates for catering trade in order to reduce reoffending rates, and since then the graduates have had a reoffending rate of only 15%.

During their final months at now four training restaurants, prisoners can apply to be accepted on the course, which offers City and Guilds vocational qualifications, and since 2009 they have trained more than 2,500 prisoners and they help place them, find accommodation, etc. They have also a facility for horticulture and another which does Event Catering. They have even catered for three Royal Events.

We have eaten at the Highdown facility, but to be sure, it is not somewhere that you can just rock up to, bookings have to be made well in advance with personal details, passport number etc given. No phones allowed, no money allowed ( though of course you would be able to buy from the shop). The lunch we were served was absolutely excellent ( no photos I’m afraid), cooked and served by inmates and when I looked at the young men, they could have been my son, nice polite young men.

We subsequently went to a Carol concert, where the main speaker was non other than The Reverend Jonathan Aitken. He once was an MP but became an inmate at one of HMP, where his main occupation was reading and writing letters for other inmates. What does this tell you? They are ILLITERATE, and hence one reason for the high offending rate!

Anyway, , Himself is now the proud owner of a Clink Apron and myself I have added another cookery book to my shelf!

One of our favourite , fast dinners is Moules ( Mussels). Having lived in Bruxelles ( Brussels) for 13 years,where it is a National dish, it is small wonder! My eldest,The willowy Blond, ate her first mussels,when she was only 15 months old! All three of my kids Love Moules ( and Frites of course)

We have been experimenting recently and trying various ways of cooking them , previously it was always Au Vin Blanc ( with white wine). However I think the latest incarnation is Thai Mussels.

It is the time of year that we should no longer be eating them ( only eat with a R in the month), maybe because in the warmer months, mussels tend to be much smaller.

However, here is the latest favourite. For two people:-

1. 5 pounds fresh mussels
2. 1/3 cup fresh lime juice
3. 1 large can unsweetened coconut milk
4. 1/3 cup dry white wine
5. 2 tbsp of Thai red or green curry
6. 3 cloves smushed garlic
7. 1 tbsp Asian fish sauce
8. 1 tbsp Palm Sugar But can use white sugar
9. Bunch fresh coriander, chopped.

In a large Saucepan combine the lime juice, coconut milk, wine , curry paste, garlic , fish sauce and sugar. Heat, stir to dissolve the sugar and bring to the boil. Add the mussels. Cover and shake occasionally until the mussels are opened.

Remove from the heat and discard any unopened mussels. Pour the mussels and liquid into a serving dish and garnish with the coriander.

Serve of course with French Fries, Chips, Triple cooked Frites ( a la Belge )

Scouring my various bits of information on food, it was interesting to read that food has not been wasted during this time of Lockdown.

Many, many people have taken the initiative and started dealing on line, Ish for Fish and the Greens family at Covent Garden to mention just two. Many others have also been very enterprising , the gin distillers, some have diverted their resources to make hand sanitizers themselves whilst others are supplying the alcohol. Some students are using the space at Latymer school in London to make plastic masks and are making 10,000 a day, and Formula One with McLaren making ventilators and I heard a fun quote from the guys on the trolley assemble line, “Well we are used to putting 4 wheels on cars, these are things with four wheels ( apparently and I didn’t know this, ventilators need trolleys as well ).

Another bit of information that came to light and I know for example that the RAC Club in Epsom as soon as it was shut down, donated all its food ( from the three restaurants and hotel) to Epsom hospital. So it made me think, what has happened to all the rest.

Here is the answer, a Charity called City Harvest was flooded with donations. A tonne of chicken from Nando’s, salmon from Wasabi, steaks from Hawksmoor and so forth. They were so inundated with food that they needed extra volunteers to help out and they served an extra 225,000 meals to the needy.

So if you are looking for a way to give time or money or food then go to cityharvest.org.uk

Today’s project or shall I call it dinner, is yet more fish. Just as well we like fish, fish is quick to cook and is nutritious as well, and generally the clean up is easy.

Roasted salmon with a Chorizo crust. This is adapted from a recipe for white fish. It only takes less than 30 minutes overall.

For Two People:-

1. 100 grams plus of cooking chorizo
2. 2 slices of firm white bread like sourdough.
3. 2-3 cloves garlic, smushed
4. 2 pieces of salmon,

With a food processor running, drop in the chorizo the bread and the garlic. If it doesn’t come together drizzle in a a small amount of olive oil.

Then there is a choice.

Option one cook the fish on the stove top by heating a small amount of oil in an oven proof frying pan and when the oil is hot, add the fish skin side down.Keep an eye on it and when the top of the fish is beginning to turn opaque, remove from heat , press onto the top side of the fish as much of the chorizo mixture that you can and then place under a hot grill, to cook and drips this mixture.

Option two, remove the skin from the fish,place on a lightly oiled baking tray, press onto the fish some of the chorizo mixture and place in the oven, middle shelf under the grill, for about 15 minutes.

I prefer the first method as I do like the skin on my fish to be crispy but option two has no skin. But either works

Serve with some grilled asparagus and a salad and maybe the potato gnocchi that you have in the freezer !

Having eaten this last night, my advise is add maybe more garlic and some chilli flakes, some hot sauce or chipotle mix. I would prefer the mixture more spicy than it looks. The amounts for the mixture, probably made twice as much as needed, but pop the rest in a bag and freeze for next time !

Today was the cleaning day, we both became Les Femmes de Ménage, well me the Femme and Himself as Homme de Ménage! He is far more efficient than myself, more staying power, but maybe I get to the nitty gritty, but then get bored with it all! Still, done, time to move on!

Today was really chilly, but the sun shone and Himself had a great walking partner as somehow he met up with willowy brunette and the walked ( KSD, no hugs or kisses) but they walked and talked, which was great for both of them.

I had the luxury of not one but two deliveries of Foodie Magazines arrive today. The first had a couple of ideas but the second was pretty useless. I have seen articles online of the latest fashions, and wonder how the journalists summon up the enthusiasm for writing these articles, when no one is going out, let alone shop, and consequently food writers must be scratching their heads and wondering about what to write.

Me, eight weeks in, there are still many things I want to try out and my willing Guinea Pig is happy to comply.

Tonight’s dinner, is a Kedgeree, but one with a difference. Made with Kippers, I was dubious at first, Kippers can be fairly strong tasting, but then so can smoked fish, normally Haddock. Himself really likes Kippers but has them normally has them for breakfast, with or with out a poached egg! However, oftentimes will then declare, oh they were great but the after taste!

Making this kedgeree was really fast and very easy. And the end result? An A star!

I had in the freezer a pair of Kippers from Ish Fish of course. So for about +/- 3 servings

1. a packet of boned Kippers, they usually come in vacuum packs
2. Some olive oil, maybe a couple of tbs
3. 1 medium onion chopped
4. About2 cups frozen peas
5. 3 cloves garlic, smushed
6. About 1 cup or +/- 200 grams basmati rice, cooked as per normal
7. 2 hard boiled eggs cut into 1/4’s
8. Handful of chopped fresh coriander

Then spices a mixture of 1 tsp of each , curry powder, ground coriander, ground cumin, Garam Masala, and some salt and pepper to taste. You can adjust the spices to your liking.

Heat the grill, put the Kippers on a baking tray skin side down and grill for about 5 mins. Remove from grip and remove the skin from the Kippers and discard. Flake the fish into large chunks.

Heat the oil and sauté the onion and garlic until the onion is translucent, add all of the spices and the coriander. Cook the frozen pease, save the water.

Add the peas and the spinach to the pan along with a dash of water to make a good soft consistency. Add the cooked rice, stir well to mix and then add the Kippers and stir Carefully, so as not to make a MUSH, place in a serving oven proof dish, place in a warm oven to make sure all is warm before serving. Serve decorated with the eggs.

If you want to be decadent, instead of adding the water I added cream ( about 1/2 cup) . I also used Ghee and not oil, although I use a ton of oil I’ve oil in cooking, I prefer Ghee when cooking Indian, Sesame oil for Asian and Hazelnut oil or Avocado oil of salad dressings.

This dish is high in Omega 3.

Here we go again! Another day, another week and our indomitable leader has said for so many of us, STAY HOME, except we can go out multiple times. Apparently there is a famous Thai saying, “Same, Same but Different !

Where has today gone? Again not sure but by passed us it has. Breakfast, Times Crossword, but no time for Jigsaw, Bridge , then internet problems, then researching scrub hats, masks, patterns and fabric. Sunday? Oh Sunday, cocktail party out on the terraces, it is Freezing, so cocktail hour was foreshortened, too bad it is a fun time. So dinner drew the short straw again, seems to be the new Norm, because next Yes Story Time.Not that we / Himself would forgo Story Time, how much longer will the eldest 12 going on 13 be interested in such delights? Surely not, just to please his grandfather?

 

Precious Times and Time is floating away.

However much Tempus Fugit, we are where we are and the body and soul still need to be fed. So it was another Recycled dinner for Himself and another salad dinner for myself. But I did decide to make a dessert, Clafoutis, Wonderful clafoutis. The very first time we ate Clafoutis was when we lived in Texas and an au pair arrived from Belgium, where we had lived previously. She arrived bearing a gift of her family’s recipes and in it was the recipe for Clafoutis.

The recipe actually calls for Plums or Cherries, of which I had neither,  but I did have Rhubarb, from my vegetable/fruit delivery of last week. I also have found a recipe for a savoury version using Chard. When going to French markets there is always an abundance of Chard, or Beet. Basically the leaves of various forms of Beetroot as well as Cardoons, the French seem to love them, I tried  cooking them just the once and it was a big mistake.

So here once again is a recipe for the dessert kind of Clafoutis

1. a bunch of young ( preferably) rhubarb cut into approx 1″ chunks
2. 250 grams full fat cream cheese ( Philadelphia or generic will do, at room temperature
3. 125 mls double cream
4. 3eggs
5. 8 oz plain flour
6. Here you can add some kirsch or other liquor but not necessary.
7. 90 grams unsalted butter at room temperature

Butter a dish, pie type dish or a soufflé dish will work, put all of the ingredients except the rhubarb into a food processor and beat until well mixed.

Put half of the batter into the bottom of the dish, add the fruit, in an even layer, then add the remainder of the batter. Bake at 440 F 205 C for about 35 mins ( sightly lower if using a fan oven 190C) It should be just set and a light golden brown. Allow to cool somewhat before serving. Serve tepid with some powdered ( icing sugar) sprinkled on top and for those being extra indulgent, some cream or ice cream.

Maybe I will try making the savoury version next time.

A little behind schedule today, not sure where the time goes in Lockdown, but it certainly goes, especially when printers and internet decide not to function.

Harking back to Friday, May 8th, a lovely sunny day celebrating VE DAY, 75 years since the end of World War Two. My neighbours decorated the terraces and we stood in the sunshine, having a drink singing along to Vera Lynn, well as much as one can do, across the void.

Yesterday, in the kitchen, it was my day off, but Himself had plans. Whilst on an Urban Walk, he happened to come across Selfridges, Food Hall, which has just reopened, unfortunately  they were out of Oysters, but he came home bearing gifts, Giant prawns and Charbonnel and Walker Champagne truffles. Yummy indeed.

Consequently he cheated on his cook day just a tad, as he himself had recycled  dinner , namely Laal Maas , the Rajasthani fiery Lamb dish from a couple of weeks ago. But, nevertheless, I had wonderful grilled prawns with a spicy seafood sauce, which he has now added to his repertoire. Which reminds me, out of my three children, the only one who showed interest in cooking was my son, and so I made a recipe book just for him, of all the things that he cooked, I hope he still has it somewhere, maybe I should start one for Himself, now that he has graduated to the Kitchen?

For my Spicy Seafood Sauce, you will need ( it makes about 2 cups, but we cut the quantity in half)

• 3/4 cup tomato paste
• 2 tbsp chilli sauce ( ie Tabasco)
• 2 crushed cloves garlic
• 2 tbsp horseradish sauce
• juice of a lemon
• 2 tsp Worcestershire sauce
• 1/4 tsp ground black pepper
• 1/2 cup mayonnaise

Simply, put all of the ingredients into a bowl and mix well together. Refrigerate until ready to use.

 

Great with hot or cold shellfish, and as a spicy dip. If too spicy for you cut down on the chilli sauce or add more Mayo.