The Secrets Issue was Tamara Vos' last at Oh Comely before leaving us (sad sigh) for a career in food styling. So it seemed too tempting a chance to miss to ask her to style some of your secret ingredients. We'll be serialising the photos and recipe ideas she created with photographer Sophie Davidson during December. 

Abby Chamberlain stirs horseradish into Bloody Mary.

Abby says, "I first added horseradish to my Bloody Marys when I started working at a restaurant. The chefs always have the fresh root to make horseradish cream for the roast beef on Sunday, and I started experimenting with it. I love its pungency and the sensation that if gives you, as if it’s clearing out your sinuses! I love making Bloody Marys. I like that a lot of the time, they’re ordered because someone, somewhere in the restaurant, is suffering from the night before. As well as horseradish, I add fresh lime and smoked paprika, and sometimes a bit of cayenne for a kick. And I always, always add a dash of dry fino sherry."