Pic of Radish butter

Radish butter

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Quick ideas


Radish butter

Serves 4 5 min
Radish, butter and salt is a classic combo and a pleasant way to work your way through a bunch. We’ve made it into a spreadable option by grating the radish into the butter. Great alongside some good, crusty bread. Eat with earl grey tea in the morning, or white wine in the evening, or use it as the butter in a gourmet sarnie if you think the flavours fit.

Cook's notes

For a vegan option, mix the grated radishes and salt together with some herbs and lemon. Toast the bread and drizzle on a little olive oil pile the radishes on top.


For the radish butter

  • 200g bunch of radishes
  • 100g softened unsalted butter
  • flaky sea salt
  • 1 lemon
  • crusty baguette or sourdough, to serve

Optional extras:

  • handful of freshly chopped herbs - dill, parsley, chervil or tarragon would all work well
  • zest from half a lemon
  • a finely chopped anchovy fillet or tbsp of capers
  • a few good turns of black pepper
  • 2 spring onions or a few chives, very finely shredded
Image of Radish butter


Prep time: 5 min
  • Step 1

    Coarsely grate the radishes and then squeeze out the excess water with your hands.
  • Step 2

    Mix the radishes into the butter with a squeeze of lemon and a generous seasoning of salt. Mix, taste, and tweak to your liking with more lemon and salt. Add any or all the optional extras at this stage too.
  • Step 3

    Pop it back into the fridge to chill slightly before using.
  • Step 4

    Slather the butter on to a heel of crusty bread as a snack. Best used on the day of making, but will last a couple of days in the fridge.

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