DukesHill Products
1 DukesHill Ham Hock (or 300g ham) stripped and cut into chunks or shredded
Regular price
Regular price Sale price £19.99
Other Ingredients
2 tbsp olive oil
400g fresh beetroot, peeled and cut into wedges
½ tsp caraway seeds
½ tsp salt
freshly ground black pepper
250g waxy salad potatoes, halved if small or cut into 1” chunks
1 small fennel bulb, thinly sliced
100g radishes, sliced
½ small red onion, thinly sliced
1 tbsp red wine vinegar
2 tbsp crème fraiche
1tbsp freshly grated horseradish (or 1 tbsp strong horseradish sauce)
finely grated zest and juice 1 orange
75g watercress
5g dill, stalks discarded and chopped
sliced rye bread


Rated 5 stars by 1 users

On a recent trip to Copenhagen Sarah was so inspired by the food in general. The Danes have taken their cooking to a whole other level, inspired by their local produce and the seasons. Sarah particularly loved their Smørrebrød which to us is an open sandwich!
Category Lunch
Serving 3-4
Prep Time 15 minutes
Cook Time 50 minutes


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

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

  1. 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.

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

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

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

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

Shop The Ingredients