With radish season just around the corner it’s the perfect time to start planning breakfasts, lunches, and dinners to celebrate this humble vegetable.
Radishes are the UK’s first open field salad crop to harvest, starting on St George’s Day, 23rd April, here are some radish recipes we absolutely love!
Roasted Radish, Burrata and Pecan Salad
Serves: 4. Prep: 5 minutes. Cooking: 20 minutes
You will need:
- 250g burrata
- 150g pecans
- Drizzle olive oil
- Salt
- 300g radishes, top and tailed
- 1 clove of garlic, peeled and finely grated
- 1 large lettuce, separated into leaves
- 1 lemon, zest and squeeze of juice
- 10g fresh thyme leaves
What to do:
- Preheat the oven to 180°C and remove the burrata from the fridge, as it is best served at room temperature.
- While the oven is heating up, start by toasting the pecans. Add a drizzle of oil to a pan on a low heat. Add the pecans and heat for 5-6 mins or until just starting to toast. Take off the heat, add 1 tsp of salt, give a quick stir and put to one side to cool.
- Add the radishes to a baking tray and drizzle with oil and a pinch of salt. Add the grated garlic and stir. Place in the oven to roast for 20 minutes.
- Start layering up a serving platter with the lettuce and half the pecans.
- Remove the roasted radishes from the oven and immediately squeeze the lemon over the hot radishes. This will bring out the pink colour.
- Once the radishes have cooled for a couple of minutes add to the lettuce platter, scattering over more pecans and the thyme leaves.
- Sprinkle the lemon zest and a drizzle of olive oil over the salad. Season with salt and pepper.
- Finally add the burrata, either in the centre or torn and scattered around the platter.
Smoked Mackerel on Rye Bread with Pickled Radish
Serves: 2. Prep: 10 minutes
You will need:
- 5 radishes, sliced
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 2 tbsp sour cream
- 1 tbsp horseradish cream or sauce
- Salt and pepper
- 2 slices rye bread, toasted
- 1 large fillet peppered smoked mackerel, flaked
- Dill
What to do:
- Put the radishes in a bowl. Mix in the vinegar and sugar. Leave for 10 minutes.
- Meanwhile, mix together the sour cream, horseradish and seasoning. Spread over the rye bread.
- Top with the flaked mackerel, the drained radishes and garnish with dill
Radish and Goats’ Cheese Muffins
Serves: 12. Prep: 10 minutes. Cooking: 25 minutes
You will need:
- 260g flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp salt
- 1 tsp garlic powder
- 2 large eggs, beaten
- 300ml buttermilk
- 100g unsalted butter, melted and cooled, divided
- 200g radishes, chopped
- 125g goats’ cheese, crumbled
- Black pepper
What to do:
- Preheat the oven to 190°C. Line a muffin tin with muffin cases.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and garlic powder.
- In a medium bowl, mix together the eggs, buttermilk and 70g of cooled, melted butter. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the radishes and goats’ cheese, reserving a handful of radishes.
- Spoon the batter into the muffin cases, filling each until about ¾ full. Top each muffin with a few pieces of the reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20-25 minutes, until just beginning to brown and firm to the touch.
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