The French have a classic way of eating radishes. It’s a simple idea made with three quality ingredients – the freshest of radishes, unsalted butter and sea salt flakes The butter tones down the heat of the radish and the salt enhances the flavour all round.

serves 3-4

1 bunch French breakfast radishes, or rainbow radishes

60g quality unsalted butter, chilled

Sea salt

At least an hour before using, wash the radishes and trim base and leaves. Place in a bowl of iced water.

Remove the butter from fridge 20 minutes before using. The butter is best served cool but not cold and hard, or too soft.

When ready to serve, drain the radishes and pat dry.

Arrange the radishes on a serving dish or individual plates with the butter and salt, alongside.

Serving ideas:

• Slice the radishes in half, spread cut sides with butter then sprinkle with salt.

• To help yourself, bite the end of radish, spread with butter and dip into salt, repeat.

• Another presentation is to cut radish in half lengthways keeping the base intact, then spread the butter in between the slit, gently press together and dip the edges in salt.

• Spread slices of baguette generously with butter, top with thinly sliced radish and sprinkle with salt.

Recipes by Fiona Hammond, October 2024