Radish season is in full swing, and they’re one of my favourite summer vegetables. I use them in all sorts of ways: in salads and sandwiches, as a garnish on steaks and soups, chopped up in salsas… But I’ve never thought of actually cooking them – until now.
This quick and easy brunch recipe from Kym Grimshaw of food blog On The Plate has totally changed my perception of the humble radish, and it’s utterly delicious. Heat radishes on the stove for a few minutes and they become juicy and mellow, without losing any of their wonderful peppery flavour. Here, they’re paired with smokey bacon and cooling crème fraîche, with a sprinkling of dill for added summer freshness. What’s more, there’s very little faffing or chopping involved – perfect for lazy weekend mornings, when you want to treat yourself without spending ages in the kitchen.
Read on for full ingredients and instructions…
Ingredients (serves 2)
- 1 small bunch of radishes
- 6 rashers of smoked streaky bacon
- 100g of light crème fraîche
- 1tsp of horseradish sauce
- 1/2 a pack of dill, finely chopped
- A knob of butter
- 2 slices of sourdough, to serve
Method
- Halve the radishes and chop the bacon while you heat a small frying pan over the hob.
- Add a good knob of butter to the hot pan, followed by the bacon, and fry until crisp.
- Remove the bacon with a slotted spoon and set aside. Add the radishes to the pan cut-side down, and cook over a moderate heat for roughly 10 minutes until browned and softened.
- Mix together the crème fraîche, the horseradish and half of the dill, and season with plenty of pepper.
- When the radishes are almost ready, toast your sourdough. Add the bacon back to the pan and stir through the remaining dill. Spread the toast with the crème fraîche, pile on the radishes and bacon, and finish with black pepper.
Kym will have another delicious recipe to share next month. And as always, there’s plenty more food inspiration over at On The Plate!
All photography by Kym Grimshaw
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