If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoonful each of ground cumin and coriander, and make a dip by mixing good shop-bought hummus with Greek-style plain yogurt, and drizzle the top with a little olive oil before scattering with some pomegranate seeds.


  • Makes: approx. 10 skewers


  • 500 grams beef rump

  • 1½ tablespoons red wine vinegar (or balsamic vinegar)

  • 60 millilitres olive oil

  • 3 tablespoons freshly grated horseradish (or horseradish sauce or cream)

  • 2 tablespoons rosemary needles (or 1 teaspoon dried rosemary)

  • 1 bunch fresh rosemary for garnish (optional)

  • 2 tablespoons worcestershire sauce

  • 2 tablespoons red port

  • 200 grams creme fraiche (or sour cream)

  • ½ teaspoon dijon mustard

  • ¼ teaspoon maldon salt (or a generous pinch table salt)

  • 4 tablespoons chopped chives


  • Cut the beef into 2.5cm / 1 inch cubes, and put into a freezer bag with the vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the 2 tablespoons of fresh rosemary needles (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge.

  • Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.

  • Make the dip, by beating together the creme fraiche or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top.

  • Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.