To make the soda rolls: pre heat the oven to 200C/400F gas mark 6.  Oil a baking tray.

Sift together the flours, salt, soda and cream of tartar.  Cut the butter into small pieces and rub in. Add the sugar and herbs and make a well in the centre.

Gradually bind with the buttermilk, drawing the mixture together with a knife and then the hand, to form soft spongy dough.

Handle the dough as little as possible.  Dust the work surface with flour.  Lightly turn the dough on the work top, divide into four or six pieces, shape into rolls and set on the baking tray.  Cut deep crosses into the top of each roll.

Scatter the rolls with a little wholemeal flour and bake in the preheated oven for 15 minutes.  The rolls are cooked when browned on top and sound hollow when tapped on the base.  Cool a little before serving.

To make the apple horseradish: mix the double cream together with the horseradish.  Grate the apple on the coarse blade of a grater.  Fold into the horseradish mixture and add a squeeze of lemon juice.  Stir in the mustard and season with a little salt and pepper. Set aside.

Peel and slice the beetroot thickly and arrange in an overlapping layer on individual serving plates.

Spoon a neat pile of the apple mixture next to the sliced beetroot.