1 tbsp Dijon mustard
1 tsp Worcester sauce
2 tbsp acacia honey
100 g butter
300 g cooked roast beef
100 g cream cheese
8 sheet fresh mint
1 units organic lemon
1 pinch pepper (ground)
1 bundle radishes
1 pinch salt
2 level tbsp wholegrain mustard
4 units wholemeal bagels
Melt the butter in a pan over a medium heat. Cream the soft butter with both types of mustard and the honey, then stir in the cream cheese.
Wash the lemon in hot water, dry and grate the zest. Keep the lemon in the fridge for future use.
Season the mustard butter to taste with the lemon zest, Worcester sauce, salt and pepper.
Ingredients
100 g butter, 2 level tbsp wholegrain mustard, 1 tbsp Dijon mustard, 2 tbsp acacia honey, 100 g cream cheese, 1 units organic lemon, 1 tsp Worcester sauce, 1 pinch salt, 1 pinch pepper (ground)
Wash the radishes, leaving the stalks on – this makes them easier to hold when slicing.
Pluck the leaves, wash any that have not wilted and pat dry.
Slice half of the radishes and halve or quarter the other half.
Ingredients
1 bundle radishes
Cut the bagels in half crosswise and spread both halves with mustard butter. Top with radish slices.
Place 75 g of roast beef with some radish and mint leaves on each of the bottom halves, then place the other halves on top.
Ingredients
4 units wholemeal bagels, 300 g cooked roast beef, 8 sheet fresh mint
Transfer the bagels to plates and garnish with the remaining radishes.
550
27.30 g
27.71 g
44.46 g
