Every year I thank goodness for radishes. Most of the year I can take or leave them, but in April they are glowing jewels in an otherwise beige month. The kale is all gone but the peas have yet to arrive. So we’d be lost, not to mention hungry, without these vegetable gemstones.
I know it sounds a bit loopy to pan-fry radishes but, trust me, it’s worth trying. They lose a lot of their peppery punch when cooked and turn mellow, pink and deeply savoury – like a turnip’s more interesting cousin.
(Incidentally, this is the kind of dish I’ll be cooking at the next G&G cookery demo with lunch on Wednesday 25th April. If you’d like to come, and it would obviously be wonderful if you did, then click here for more info and online booking.)