& COOKING ARTICLE
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 theyre
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.
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.
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
Their bright colour and mild flavour appeals to children,
and they make a great snack.
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
1 large carrot
4 sticks celery
2 tsp white wine vinegar
3 tbsp natural yoghurt
grate the radishes and carrot.
slice the shallots and celery.
together the white wine vinegar, mayonnaise and yoghurt
add to the vegetables and combine well until everything
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.
STYLE RADISH AND MINT DIP
10 French breakfast radishes
150g Greek yoghurt
2 sprigs mint
grate the radishes.
all of the ingredients in a bowl along with a pinch
with an extra sprinkle of mint.
Serve as a dip with crudités, bread sticks
or as a cooling addition to a spicy meal.
STYLE RADISH AND RARE BEEF ROLL UPS
450g fillet steak (1 long thin piece works best)
2 tsp oil
4 spring onions
2cm root ginger
2 tbsp sesame oil
40ml soy sauce
½ tbsp wasabi paste
Black sesame seeds, to sprinkle
the steak with salt and white pepper.
the oil in a frying pan until very hot and sear the
steak on all sides so its quite dark on the
outside but still feels soft and rare on the inside.
it in cling film and place it in the freezer for 1
each radish into 8 wedges and slice the spring onions
length ways into thin slivers.
grate the ginger and combine with the sesame oil,
soy and wasabi paste.
the steak and slice as thinly as possible, you should
get 16 slices out of it.
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.
this until all of the beef and vegetable are used
the beef rolls on a plate and sprinkle with the sesame
seeds, serve with the dipping sauce.
the beef in the freezer means that it becomes firm
and is easier to slice thinly. If you havent
got wasabi paste substitute horseradish sauce instead.
FETA AND BABY LEAVES SALAD
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
the oil, vinegar and shallot and season with salt
the radishes and toss with the lambs lettuce and Chard
and Spinach or Red Leaf salad leaves.
a large salad bowl toss the vegetables with the dressing.
Great on its own as a salad or stuffed into a
AND CUCUMBER SALAD
1 ½ tsp mustard seeds
1 ½ tsp fennel seeds
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.
add the mustard and fennel and cook for a few minutes
until they become fragrant and start to pop but dont
the cucumber and the radishes into thin disks and
arrange on a platter.
the cooled oil with red wine vinegar and season with
rock salt to taste.
the dressing over the cucumber and radish and then
scatter with rocket.
AND BEETROOT CHUTNEY
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
your largest saucepan, combine all of the ingredients
and bring to a simmer.
for 1 hour, stirring occasionally, until the beetroot
is cooked and the juices have thickened.
the chutney is done, spoon it into sterilised jars
and seal the lids while it is still hot.
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
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
FRIED RADISHES AND CORIANDER
2tsp sesame oil
2tsp light soy sauce
3 spring onions
Few sprigs of coriander
Juice of half a lime
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.
the soy and miring and stir well.
toss in the spring onions and stir through quickly.
The radishes should have a bite to them rather than
being completely soft.
with a scattering of coriander leaves.
BUTTER ON RYE TOAST WITH SOFT BOILED EGGS
50g butter, softened
6 French breakfast radishes
4 slices rye bread
4 medium eggs (at room temperature)
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.
the radishes and combine well with a good twist of
black pepper and a generous pinch of sea salt.
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.
the meantime toast the bread and whilst still warm
spread generously with the radish butter.
the slices into soldiers and serve with the soft-boiled
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.