Roast beef, radish and mustard butter bagel

Mix the soft butter with both types of mustard and the honey, then stir in the cream cheese. Wash the lemon in hot water, dry it and grate the zest. Season the mustard butter with the lemon zest, Worcestershire sauce, salt and pepper to taste.

Ingredients

100 g Soft butter, 2 level tbsp Wholegrain mustard, 1 tbsp Dijon mustard, 2 level tbsp Acacia honey, 1 tsp Worcester sauce

Trim and wash the radishes (leave the stalk bases on so that it is easier to hold them when slicing them). Sort the leaves, wash the ones that have not wilted and shake dry. Thinly slice half of the radishes and halve or quarter the rest. 

Ingredients

1 bundle Bunch of radishes

Cut the bagels in half through the middle, spread both halves with the mustard butter and top with radish slices. Place 75 g of roast beef and a few radish leaves on each lower half and cover with the top half.

Ingredients

4 units Wholemeal bagels, 300 g Cooked roast beef (thinly sliced)

Transfer the bagels to plates and garnish with the remaining radishes. 

Instead of using ready-cooked roast beef, you can roast your own beef joint. To do that, remove the beef from the fridge around 1 hour before you intend to cook it. Preheat the oven to 140°C (top/bottom heat). Put the beef on the middle shelf and a tray lined with baking paper on the shelf below.

Ingredients

500 g Beef joint

Prepare the meat: remove the fat layer and carefully remove the sinews underneath it. Then dab it dry and sear in oil over a high heat until nicely browned all over. Set the oven thermometer to a core temperature of 56°C and insert the sensor in the centre of the meat. Lay the meat on the rack and cook it for 35–40 minutes or until the core temperature is reached. Remove from the oven, wrap loosely in foil and leave to rest for 15–20 minutes. 

Ingredients

2 tsp Cooking oil