Growing radishes must be the easiest thing under the sun. They don’t need a lot of attention, and suddenly, they are fully grown and fully flavoursome. Sliced thinly and salted is our favourite way to enjoy them, although they go into salads and sandwiches too, and sometimes they go into a quick pickle to have with rice or other dishes.
Today, we are treating them French style, cooked in a little butter. This removes the heated tang from the little bulbs, leaving them soft and tender in texture and taste.
French Buttered Radishes with Herbed Salt
1 bunch radishes, or 2 – 3 per person
herbed salt (see below if you don’t have any) or use sea salt
Melt the butter over a gentle heat. Slice the radishes quite thinly – a mandoline is good for this.
Gently fry the slices in the butter, for about 5 minutes, turning over 2 or 3 times. Remove from the butter with a pair of tongs or a slotted spoon.
Sprinkle the slices with herbed salt or sea salt and serve.
Take some sage leaves, thyme leaves, basil leaves and rosemary – about 1 Tblspn packed in total. Heat 1 cm oil in a small pan over medium-high heat. Add the herbs until crisp (1 – 2 minutes, being careful not to burn them) and strain through a heat-proof sieve. Place the herbs into a spice grinder with 20 -30g salt and grind – or use a mortar and pestle and pound until coarsely ground.