Right bear with me on this one folks, i just seen big eddies thread about sauce, and it reminded me about what is a countryfied theme, namely the making of home made horseradish sauce, managed to source some roots from near severn beach near Bristol and some from the cotswolds, when it came to preraring the roots i had grown on i followed a recipe by Hugh fearnley Whitless, he says scrape them underwater because of the heat and dont use to much, WELL mine had a lot in it because i like the heat and it was shite, no heat, tried other recipes same result. So wrong type or wrong time, any ideas.