Rows of crunchy, peppery, zesty  radishes in the garden and they are delicious! These showy roots add a vibrant pink splash to loads of dishes.


Radish, new potato and beetroot salad


500g baby new potatoes – scrubbed

16 radishes cut into quarters lengthways

2 cooked beetroot peeled and diced

chive flowers


2 tablespoons cider vinegar

8 tablespoons olive oil

bunch of chives finely snipped

black pepper and salt to taste


Cook the potatoes in salted water until tender, drain and tip into a bowl. Combine the dressing ingredients add to the potatoes and toss well. Leave to cool before gently stirring in the beetroot and radish and scattering over the chive flowers.

Serves 4


Radish salad

2 handfuls of pea shoots

3 sticks of celery finely sliced

2 tablespoons soaked sunflower seeds

16 radish sliced


1 teaspoon grated ginger

1 teaspoon honey

2 tablespoons lemon juice

6 tablespoons olive oil


Combine all the dressing ingredients and mix well together. Toss the remaining ingredients well in the dressing and divide between 2 bowls.

Serves 2