Demo chef Kathy Slack makes the most of the spring radish glut
Cooking radishes might seem a bit loopy, but they mellow beautifully and turn a pleasing pink. Cooking also takes the edge off the pepperiness which makes them easy to eat in volume should you have a glut.
30g unsalted butter
150g radishes, washed and trimmed of their green tops
2 tbsp balsamic vinegar
A pinch of brown sugar
Heat the butter in a frying pan until it foams. Halve any large radishes then add them all to the butter and fry gently for 5 mins, or until just softened. A little browning is good, but you don’t want them scorched or the butter burnt.
Add the balsamic, sugar and season well then cook for a further 2-3 mins, stirring occasionally to prevent it catching.
Remove from the heat and crumble the feta into the pan, tossing it in all the lovely juices. Serve with fresh farmhouse bread to mop up the juices.
Recipe: Kathy Slack