Radish madness

For some reason my household has gone radish crazy! We’ve bought 2 lots of radishes and nibbled on a few but now we’re wondering what to do with the rest of them. So I have hunted down two radish-related recipes and hopefully at least one of these will be tried out tonight!

Citrus Radish Confit by Sophie Grigson

This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it’s lovely with lamb) and even with bread and cheese.

Ingredients

250g/9oz summer radishes, trimmed, cut into 0.5cm/¼inch thick slices
½ lemon, zest and juice only
½ orange, zest and juice only
2 tbsp granulated or caster sugar
25g/1oz butter
salt and freshly ground black pepper
water, to cover

Method

1. Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients.
2. Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully).

Orange, Radish and Carrot salad

This light and fragrant salad from Celia Brooks Brown is great to serve as a side dish and makes fabulous mezze.

  • 2 Oranges
  • 150g Radishes, trimmed
  • 200g Carrots, coarsely grated
  • handful each of Mint, and dill, chopped
  • 1 tsp Cumin seeds, toasted in a dry pan
  • 2 tbsp orange flower water, (optional)
  • Salt

Method

1. Finely grate the zest of one orange. Thickly slice the oranges through the skin, and then cut away the peel.

2. Cut orange flesh into chunks. In a bowl, mix orange zest, orange chunks, radishes, carrots and herbs.

3. Add the cumin seed and orange blossom water and season with salt.

4. Serve immediately.

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