Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.

Step 2 Place the wedges of beetroot in a roasting tray with the caraway seed, half the orange juice and olive oil.

Step 3 Sprinkle generously with salt and freshly ground black pepper. Toss to mix it all up then cover with foil and bake for approximately 40 minutes until tender.

Step 4 Meanwhile cook the potatoes in boiling salted water for 12 minutes until tender. Drain then when cool slice into thick slices.

Step 5 In a bowl mix the beetroot with the potato, fennel, radishes, ham hock, red onion, horseradish, remaining orange juice and vinegar.

Step 6 Mix together and adjust seasoning to taste. Fold through the crème fraiche and pile on top of the watercress.

Step 7 Garnish with the dill and orange zest and serve on slices of buttered rye bread.