1 ciabatta loaf
4 tablespoons red wine vinegar
200 g (7 oz) fresh horseradish, peeled
2 garlic cloves, peeled and finely chopped
150 ml (5 fl oz) olive oil
Maldon salt and freshly ground black pepper
Remove and discard the crust from the bread. Tear the bread into small pieces, then pulse-chop in a food processor to coarse breadcrumbs.
Place the breadcrumbs in a bowl, then add the vinegar and enough water to moisten the breadcrumbs. Put aside for 10 minutes before squeezing as dry as possible.
Finely grate the horseradish on a cheese grater. Combine with the garlic and squeezed breadcrumbs, then slowly add the olive oil, stirring continuously as for mayonnaise. Season with salt and pepper.