Thursday, 21 May 2009

Ravishing radish

Easily cultivated at home, the small cherry-red and pert pink French Breakfast radishes that Brits are familiar with take about a month to grow in the garden, but their paler carrot-shaped relation, the mooli, a Japanese favourite, can take a whole season to grow.

Radishes fall all too easily into that category of common veg box leftovers, which is a shame because they can really add a mustard-flavoured zip to a salad or stir fry and need to be used swiftly before they shrivel. Store them briefly in iced water to enhance their crunchy texture.

Try them sautéed in butter with garlic or sliced in a salad with cucumber and fennel turning up their peppery heat with a hint of chilli, cumin, coriander and a squeeze of lime. Radishes can be added to a super healthy coleslaw along with sunflower seeds and apple, sliced thinly in a goat’s cheese sandwich, or even coated in oil and paprika and baked in the oven as chips.

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