Nathan Outlaw is in his Cornwall kitchen with a great winter warmer – his potato and horseradish soup.
James may think horseradish is the food of the devil, but it makes the perfect fiery addition to this rich and creamy soup.
Olive oil for cooking
1 large white onion, peeled and chopped
2 garlic cloves, peeled and sliced
1 bay leaf
300g potato, peeled and sliced
1 litre vegetable stock (to make your own, see recipe below)
3 tbsp creamed horseradish
Sea salt and freshly ground black pepper
For the dressing:
Finely grated zest and juice of 1 lemon
2 tbsp chopped parsley
200ml olive oil
4 smoked mackerel fillets, skinned
Heat a medium saucepan and add a generous drizzle of olive oil. When hot, add the onion, garlic and bay leaf and cook, stirring, for 2 minutes, without colouring. Add the potato and then pour in the stock. Bring to a simmer and cook for about 10 minutes until the potato is tender. Now stir in the horseradish.
Transfer the mixture to a blender and add some salt and pepper. Blitz for about 2 minutes until smooth. Taste the soup and add more horseradish if you like more heat and/or salt and pepper as needed. Pour into a clean pan and set aside until ready to serve.
To make the dressing, whisk the ingredients together and season with salt and pepper to taste; set aside.
When ready to serve, reheat the soup and check the mackerel for pin bones. Divide the soup between 4 warmed bowls. Flake the smoked mackerel into chunks and float on top. Finish each serving with a good tablespoonful of the dressing.
To make your own vegetable stock (makes about 2 litres)
2 onions, peeled and finely chopped
6 carrots, peeled and finely chopped
6 celery sticks, finely chopped
2 leeks, trimmed, washed and finely sliced
2 garlic cloves, peeled and crushed
10 white peppercorns
1 star anise
2tsp fennel seeds
A pinch of sea salt
500ml dry white wine
1 sprig of thyme
A handful of parsley stalks
Put all the vegetables, the garlic, spices and salt into a large saucepan and pour on enough cold water to cover. Bring to a simmer over a medium heat. Simmer for 30 minutes.
Remove from the heat then pour the wine into the stock and add the herbs. Leave to cool.
For best results, leave overnight in the fridge before straining the stock to remove the vegetables, spices and herbs. The stock is now ready to use. It is best used the day after it is made or it can be frozen for up to 2 months.