Polish beetroot and horseradish relish (Ćwikła z chrzanem)

1. Boil the beetroot in their skins until tender (about 45-60 minutes) or roast in foil at 200 °C; cool and peel.

2. Grate the beetroot on the fine or medium side of a grater.

3. Peel the horseradish and grate it finely next to an open window (it really stings the eyes); mix it into the beetroot straight away so it doesn't lose its punch.

4. Add the wine vinegar, sugar and salt, mix well and taste: it should be sweet, sour and eye-wateringly hot all at once.

5. Pack into a clean jar, seal and chill for at least a night so the flavours meld; it keeps in the fridge for 1-2 weeks.

6. Serve cold with boiled or smoked meats, sausages, ham or meat jelly.

Tip: Ćwikła is an essential companion on the Polish Easter table; if you can't find fresh horseradish, use jarred grated horseradish – then add less vinegar.