Baked beetroot with horseradish mash

Method

1. Start the barbecue or campfire by lighting the kindling (or see tip). When this is burning, add larger pieces of dry wood and some charcoal. Let it burn until the flames die back, and the embers are hot and glowing.
2. Trim any tops from the beetroot (save for another dish), then scrub the beetroot in water but don’t peel. If they’re large, quarter them; cut medium-size ones in half; small ones can be left whole. Drizzle the beetroot with olive oil, then season.
3. Put the beetroot directly on a clean grill over the coals and cook for 45-60 minutes, using tongs and oven gloves to turn them regularly. Don’t worry if the skins blister and blacken in places – this adds to the flavour.
4. Meanwhile, put the potatoes in a large pan of cold water. Bring to the boil, then simmer until tender.
5. Drain and return the potatoes to the pan, then leave to steam dry for 5 minutes. In a small pan, heat the milk, butter and horseradish. Begin mashing the potatoes. After a minute or so gradually add the hot milk mixture. Continue to mash until well combined and the mash is smooth and light with no lumps. Season with salt, set aside and keep warm.
6. Put an extra knob of butter into a separate small pan set over a low heat. When it’s bubbling away scatter in the oats and add the bashed garlic clove and thyme leaves, then season with salt and pepper. Toast the oats, stirring regularly, for 5-6 minutes or until golden and fragrant.
7. To serve, divide the mash among 4 warm plates and arrange the beets over the top. Finish with a sprinkle of the toasted oats (discard the garlic), then serve straightaway.