4 Ways With Our Radishes

Quick Pickle

Mix 200ml of Bignose & Beardy’s Apple Cider Vinegar with 200ml water, 1/2 teaspoon of Seaford Sea Salt and 1 tablespoon of sugar. Bring to the boil and stir until dissolved. Top and tail the radishes (keeping the leaves for a salad another time) and slice into rounds. Place in a jam jar and then pour over the liquid, making sure they are submerged. Seal and shake and then refrigerate for 1 hour - longer intensifies the flavour.

Green Goddess

Take a bundle of our organic parsley and blitz in a blender (you can throw in any other leafy herbs you might have in the fridge) along with 1 cup of Greek yogurt/vegan alternative, 1 tablespoon of Honest Toil Extra Virgin, zest and juice of a lemon, 2 teaspoons of capers and a peeled garlic clove. Serve as has a dip with whole salted radishes.

Citrus Salad

Slice the radishes along with slices of paired orange - the Valencia Ruby Oranges work a treat here - and arrange on a plate. Scatter over some flakey sea salt and a good squeeze of lemon.

‘Bread’ & Butter

Top and tail and serve with a little bowl of sea salt and a dish of softened butter. The idea is you butter the radish and then dip in the salt.

Feel free to swap out radishes for our salad turnips as they work well here too.