Q Have you got a good recipe for horseradish sauce?

A There are two main preparations for horseradish sauce, one using whipped cream and the other using mayonnaise, but I like to make it a little different by flavouring unsalted butter with fresh horseradish.

The preparation is very simple. Grate 4oz of fresh horseradish into 250g of soft unsalted butter and blend in a food processor then push this through a fine sieve to remove any fibres.

This can then be spooned onto greaseproof paper and shaped into a small cylinder. Place in the fridge to harden – it can then be sliced into half inch thick slices and placed onto your meat or fish. The butter will then slowly melt, releasing its wonderful pungent flavour.

* Luke Tipping is head chef at Simpson’s Restaurant, 20 Highfield Road, Edgbaston. 0121 454 3434 or www.simpsonsrestaurant.co.uk If you’ve got a culinary question for Luke, email paul.fulford@birminghammail.net or write to Paul Fulford, Birmingham Mail, Floor 6, Fort Dunlop, Fort Parkway, Birmingham B24 9FF.