Recipe | What a load of radish!

The humble radish is more than just 'a bite on the side' - check out our radish-based recipes

British Radish season starts this week, making radish the first open field salad crop to be harvested in Britain this year. The first day of harvest will be 11th April, making it earlier than normal because of the recent good weather!

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.

Radishes can help with looking after your skin, aid digestion and general wellbeing.

Try our delicious radish recipes and find out more at www.loveradish.co.uk


Recipe | Avocado Toast with Isle of Wight Tomatoes, Radishes & Cayenne pepper

Serves: 1

Preparation time: 5 minutes
Cooking time: 2 minutes

You’ll need:

1 slice of sourdough bread, toasted
½ ripe avocado, mashed
Squeeze of lime
Salt and freshly ground black pepper
1 large or 3 small, ripe tomatoes, sliced
3 French breakfast radishes, sliced into matchsticks
Pinch of cayenne pepper

What to do:

  1. Combine the mashed avocado and lime juice and season well. Spread on the toast.
  2. Slice the tomatoes and radishes and lay them on the avocado then sprinkle with a pinch of cayenne pepper and salt.

Recipe | Spaghetti with crab, lemon, chilli, parsley and radish shavings

Serves: 4

Preparation time: 5 minutes
Cooking time: 15 to 20 minutes

You’ll need:

500g dried spaghetti
5 tbsp extra virgin olive oil
4 garlic cloves, sliced
1 tsp fennel seeds
1 large red chilli, deseeded and finely chopped
150g white crabmeat
50g brown crabmeat
2 lemons, zested and juiced
1 large bunch of parsley, shredded
Sea salt and black pepper
50g French breakfast radishes very thinly sliced

What to do:

  1. Bring a large pan of salted water to the boil. Cook the spaghetti according to the packets instructions.
  2. While you are waiting for the spaghetti to cook, in a large frying pan, heat the olive oil, add the garlic, fennel seeds, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley.
  3. Once the pasta is cooked drain thoroughly and then add to the pan with the crab sauce, season with sea salt and plenty of black pepper, mixing well. Divide between 4 warm bowls, sprinkle over the radishes and serve at once.

Recipe | Toasted garlic hummus with radishes and pitta bread

Serves: 4

Preparation time: 10 minutes
Cooking time: 5 minutes

You’ll need:

Hummus:

6 cloves of garlic, sliced
4 tbsp extra virgin olive oil
400g tinned chickpeas, drained
1 lemon zested and juiced
1 tbsp tahini
Salt and pepper

Accompaniments:

400g mixed radishes cut in half
4 warmed pitta breads
Mixed olives

What to do:

  1. Place the garlic and olive oil into a medium sized frying pan, heat gently until the garlic starts to turn a golden brown, remove from the heat and set aside.
  2. Place all the hummus ingredients into a food processor, blend until smooth and season with salt and pepper.
  3. Serve with radishes, warmed pittas and olives.
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