IN SEASON Also in season... Radishes


Radishes are particularly easy to grow; with a quick germination time and even speedier growth period, growers can expect a decent yield within four weeks of plantation. Smaller radishes tend to be milder with a much crisper texture and tend to be eaten raw, although they make for a great addition to stir-fries too. Not only low in calories, radishes offer a healthy dose of folic acid, potassium and vitamin B6.


WARM RADISHES WITH ANISE


Gently warmed, the radishes become juicy and have a mellow pep- periness – this is a great seasonal side dish.


serves 4-6


300g French breakfast radishes, leaves removed 20g butter 4 tbsp Pernod Leaves from 7–8 stems tarragon, roughly chopped Finely grated zest of half an orange Sea salt


1 First, wash the radishes thoroughly. Cut most of them in half lengthways, leaving only the very small ones whole.


2 Put the butter in a medium saucepan or frying pan over a medium-high heat. When the butter has melted and is nearly frothing, add the Pernod. Let it reduce for 10–20 secs, then whisk in 1 tbsp water. Add the radishes and cook for 3–4 mins, turning them frequently in the buttery liquid.


3 Remove from the heat, add the tar- ragon, stir and immediately transfer to a serving bowl. Season with salt and the orange zest and pour any cooking juices over the top.


On the Side: A Sourcebook of Inspiring Side Dishes by Ed Smith, published by Bloomsbury


46 | THE WEST COUNTRY FOODLOVER


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