Radishes needn’t only be eaten raw. Cooking softens and sweetens them. Halve and simmer in a pan with brown sugar, balsamic, butter and a little water until tender and covered in syrupy glaze – about 15 mins.
Or simmer in stock until tender, toss in butter, sprinkle with fresh herbs and eat as a side dish. Both ways they’re good with meat, or as part of a spread of small plates like hummus and grated carrot salad.
Remove the leaves if they are still attached, otherwise they’ll start to draw moisture away from the radish itself. You can use the leaves in salads and stir-fries, so there’s no need to waste them. Keep in the fridge.
Country of origin
Grown in the United Kingdom.
Radishes are almost always served raw, but we often roast, braise or BBQ them on the farm when we have a glut. The heat softens the hot peppery notes, but take care to avoid overcooking; their slight bite is part of the charm. Cooking them on skewers makes them easier to turn, and stops the smaller specimens from disappearing between the bars. Keep the small ones whole, but cut any large ones in half. Baste them with olive oil and season liberally with salt and pepper. Place them directly on the bars. 5-6 mins should be enough, turning often until lightly coloured and starting to soften. Eat straight from the skewer or slide them off and slice straight into a salad or side.