Wealden Times | WT178 | December 2016 | Interiors supplement inside

Soup
sandwich
a
At a time of year when meals can start to feel like endurance events, this new book – by Masterchef’s
Hannah Miles – is full of brilliant combinations for warming light bites with style
Horseradish Borscht with Whipped Cream
Cheese and Chive on Rye
Serves 4
• 450g fresh beetroot
• 2 onions
• 1-2 tablespoons olive oil
• 100g new potatoes or
white potatoes
• 1 cooking apple
• juice of 2 oranges
• 1 tablespoon creamed
horseradish sauce
• 800ml beef or vegetable
stock
• salt and pepper, to
season
• cream, to swirl
(optional)
For the rye toasts
• 100g cream cheese
• 50ml natural yogurt
• 1 tablespoon finely
chopped chives, plus
extra to garnish
• 4 slices dark rye bread
• black pepper
1. Preheat the oven to 180˚C, Gas 4.
2. Begin by peeling the beetroot and onions and then
chop both the onion and beetroot into wedges and
place in a roasting pan. Drizzle with a little olive oil
and season with salt and pepper. Roast for about 30
minutes until the beetroot are just soft. If the onions
start to brown before the beetroot are cooked, remove
them from the oven and set aside until the beetroot
are ready. You can tell they are cooked when a sharp
knife slides out easily.
3. Place the roasted beetroot and onions in a large
saucepan. If you are using new potatoes, cut them in
half and place in the pan without removing the skins.
If you are using larger white potatoes, peel them and
cut into pieces and place in the pan. Peel and core the
apple, chop it into pieces and add to the pan. Add the
orange juice, horseradish and stock to and simmer for
about 20-30 minutes until the potatoes are soft.
4. Pour the soup into a blender or food processor and
blitz to a smooth purée. Return the pan and keep
warm until you are ready to serve.
5. For the rye toasts, whisk the cream cheese and yogurt
until thick and smooth in a mixing bowl. Stir in the
chopped chives. Lightly toast the rye bread. Spread
the cream cheese mixture over the slices of rye,
decorate with some extra chives and sprinkle with a
little freshly ground black pepper. Pour the soup into
bowls, swirl a drizzle of cream over the top, if using,
and serve with the rye toasts.
133
Soup & A
Sandwich by Hannah
Miles, photographs
Steve Painter, published
by Ryland Peters &
Small £9.99