Bresola salad

• 1 packet Bresola (or can use thin roast been if you're not keen on air dried meats)
• Rocket, watercress and spinach salad (or other peppery leaves)
• Blue Cheese (use according to your taste, Docelatte works, but so will Danish Blue or Stilton)
• 1 packet Baby new potatoes
• 250ml reduced fat creme fraiche
• 125ml reduced fat double cream (elmlea)
• 1 tablespoon lemon juice
• 1-2 tablespoons horseradish sauce (according to your taste and how hot you want it)
• Bunch of chives, chopped into 1/2 cm pieces

In a bowl, mix together the creme fraiche, cream, lemon juice, horseradish and chives. Cover with clingfilm and put in fridge to allow flavours to develop.

Put the potatoes on to cook, strain, allow to cool and chop in halves.

Add the horseradish cream sauce a spoonful at a time into the potatoes until they are well coated.

To plate up put a layer of lettuce on the plate, top with the beef, a couple of slices per person. Then add a spoon on the potato salad and spinkle with blue cheese.

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