Hugh Fearnley-Whittingstall is strict about the making of something as seemingly simple as a cold roast beef sandwich. "Do yourself a favour", he warns in his Meat Book, "and follow these instructions to the letter". He is right. I don’t have the book in front of me as I write, but I will do my best. This is good food for a Christmas Day secret late night supper.
INGREDIENTS
Slices of cold rare roast beef.
Slices of bread.
Butter.
Real mayonnaise.
Fresh horseradish if you have it; tarragon mustard or ordinary Dijon mustard if not.
Slices of lettuce.
Sea salt.
Black pepper.
METHOD
Butter both slices of bread. Spread mayonnaise on one slice and horseradish or mustard on the other. Pave the horseradishy bread with beef, followed by a grinding of salt and pepper. Lay the lettuce on top followed by the mayonnaised bread. Slice and eat.
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