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The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world and there are numerous varieties, varying in size and colour.

British radishes, the first British salad vegetables to be harvested each year in the UK, are in season from late April through to October. Often thought of as just ‘a bite on the side’, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more.

Also, one radish equals one calorie so they’re a great guilt free snack, and as radishes are also a low GI food, they can help to stabilise your blood sugar levels, fill you up and provide you with slow release energy too. So no need to feel bad about snacking on a bowl of radishes throughout the day.

Radish varieties

Radishes come in many colours, shapes and sizes from Red Globe and French Breakfast, you will also find Purples and possibly Easter Eggs or the giant white ‘Mooli’ or ‘Daikon’ popular in Asian cuisine. The ‘heat’ differs according to variety, and colour is a useful guide. Paler versions are likely to have a peppery bite, although colour can be affected by growing conditions too. Wet years tend to be milder, while hot dry summers will bring out the spicy ‘bite’.

French Breakfast:
Distinctive cylinder shape with a white tip and excellent flavour. This traditional French variety was named French Breakfast because market porters in Paris used to eat their radishes with salt and butter as a mid-morning snack.

Their bright colour and mild flavour appeals to children, and they make a great snack.

Easter Egg:
A mix of pink, purple and white varieties, usually quite mild and crisp.

Red globe variety with an extra hot peppery flavour, (most commonly grown in Britain).


All radish recipes courtesy of www.loveradish.co.uk


Radish coleslawIngredients

20 radishes
1 large carrot
6 shallots
4 sticks celery
2 tsp white wine vinegar
100ml mayonnaise
3 tbsp natural yoghurt


  • Coarsely grate the radishes and carrot.
  • Finely slice the shallots and celery.
  • Mix together the white wine vinegar, mayonnaise and yoghurt and season.
  • Then add to the vegetables and combine well until everything is coated.


Serve with a salad dish, in a sandwich with cold meat or as an addition to any meal. If made ahead give a good stir to re-combine all of the ingredients before serving.

Serves 6


Greek Style Radish and Mint DipIngredients

10 French breakfast radishes
150g Greek yoghurt
2 sprigs mint


  • Coarsely grate the radishes.
  • Chop the mint finely.
  • Combine all of the ingredients in a bowl along with a pinch of salt.
  • Top with an extra sprinkle of mint.


Serve as a dip with crudités, bread sticks or as a cooling addition to a spicy meal.

Serves 4


Japanese style Radish and Rare Beef Roll-upsIngredients

450g fillet steak (1 long thin piece works best)
2 tsp oil
8 radishes
4 spring onions
2cm root ginger
2 tbsp sesame oil
40ml soy sauce
½ tbsp wasabi paste
Bunch watercress
Black sesame seeds, to sprinkle


  • Season the steak with salt and white pepper.
  • Heat the oil in a frying pan until very hot and sear the steak on all sides so it’s quite dark on the outside but still feels soft and rare on the inside.
  • Wrap it in cling film and place it in the freezer for 1 hour.
  • Chop each radish into 8 wedges and slice the spring onions length ways into thin slivers.
  • Finely grate the ginger and combine with the sesame oil, soy and wasabi paste.
  • Unwrap the steak and slice as thinly as possible, you should get 16 slices out of it.
  • Place a few pieces of radish and spring onion along with a sprig or two of watercress at one end of a slice of beef and roll it up.
  • Repeat this until all of the beef and vegetable are used up.
  • Arrange the beef rolls on a plate and sprinkle with the sesame seeds, serve with the dipping sauce.


Resting the beef in the freezer means that it becomes firm and is easier to slice thinly. If you haven’t got wasabi paste substitute horseradish sauce instead.

Makes 16 canapés


Radish Feta and Baby Leaves SaladIngredients

2 tbsp olive oil
2 tbsp red wine vinegar
1 shallot, finely sliced
20 French breakfast radishes
½ bag lambs lettuce
½ bag Chard & Spinach salad or ½ bag of Red Leaf salad
150g feta cheese, crumbled into chunks


  • Combine the oil, vinegar and shallot and season with salt and pepper.
  • Quarter the radishes and toss with the lambs lettuce and Chard and Spinach or Red Leaf salad leaves.
  • In a large salad bowl toss the vegetables with the dressing.
  • Scatter over the feta.


Great on its own as a salad or stuffed into a pitta.

Serves 4


Radish and Cucumber SaladIngredients

1 ½ tsp mustard seeds
1 ½ tsp fennel seeds
½ cucumber
20 radishes
3 tbsp olive oil
2 tsp red wine vinegar
Rock salt for seasoning
Handful of rocket leaves


  • Heat a small frying pan and heat the oil.
  • Then add the mustard and fennel and cook for a few minutes until they become fragrant and start to pop but don’t burn.
  • Set aside to cool.
  • Slice the cucumber and the radishes into thin disks and arrange on a platter.
  • Combine the cooled oil with red wine vinegar and season with rock salt to taste.
  • Drizzle the dressing over the cucumber and radish and then scatter with rocket.

Serves 4


Radish and Beetroot ChutneyIngredients

1.5kg raw beetroot, trimmed, peeled and diced
20 shallots, quartered
40 radishes, quartered
2 eating apples, peeled and grated
2 tbsp mustard seeds
2 tbsp coriander seeds
800ml white wine vinegar
600ml balsamic vinegar
700g demerara sugar


  • In your largest saucepan, combine all of the ingredients and bring to a simmer.
  • Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.
  • Once the chutney is done, spoon it into sterilised jars and seal the lids while it is still hot.
  • Use straight away or keep for up to 6 weeks.


To sterilise your jars, run them through a hot wash in your dish washer or boil in a pan of water for 10 minutes.

The chutney is great with cheese, cold meats, on a baked potato or with sausages. The flavour will improve if kept for a few weeks. Once open keep in the fridge.

Makes approximately 2kg


Stir Fried Radishes and CorianderIngredients

20 radishes
2tsp sesame oil
2tsp light soy sauce
2tsp mirin
3 spring onions
Few sprigs of coriander
Juice of half a lime


  • Slice the radishes into wedges.
  • In a wok or frying pan heat the sesame oil then toss in the radish wedges and stir fry for a few minutes until they start to soften.
  • Add the soy and miring and stir well.
  • Then toss in the spring onions and stir through quickly. The radishes should have a bite to them rather than being completely soft.
  • Serve with a scattering of coriander leaves.

Serves 2


Radish Butter on Rye Toast with Soft-boiled EggsIngredients

50g butter, softened
6 French breakfast radishes
4 slices rye bread
4 medium eggs (at room temperature)


  • Grate the radishes on a fine grater and place in a bowl lined with kitchen roll (this will absorb any liquid that comes out of the radishes).
  • Beat the butter with a fork until its very soft.
  • Add the radishes and combine well with a good twist of black pepper and a generous pinch of sea salt.
  • Bring a pan of water to a simmer, add the eggs and simmer for 3 minutes then put the lid on and turn off the heat, leave to stand for 2 minutes.
  • In the meantime toast the bread and whilst still warm spread generously with the radish butter.
  • Cut the slices into soldiers and serve with the soft-boiled egg.


Makes a delicious lunch, supper or breakfast. If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.

Serves 2


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