RADISHES

PICKLED RADISH SALAD AND CHOPS Serves 2

1. Blanch a bunch of trimmed, washed, halved radishes for 2 mins. Drain and steam dry.

2. Heat 15g caster sugar, 25ml white wine vinegar and ¼ tsp each of mustard powder and salt. Whisk in 30g butter to melt.

3. Return radishes to pan. Sprinkle radishes with 1 sliced spring onion and set aside.

4. Heat a large pan on medium/ high. Rub 4 lamb chops (3cm thick) with 1 tbsp oil, 1 bruised garlic clove and seasoning. Fry for 2-3 mins a side. Hold fat-side down for 1 min.

5. Serve chops with radishes.

ASIAN RADISH SALAD WITH SALMON Serves 2

1. Combine ¼ small onion, a bunch of radishes, ¼ cucumber (all thinly sliced), 150g shelled edamame or soya beans, 50ml rice wine vinegar, 2 tsp sesame oil and ¼ tsp each of salt and caster sugar in a medium bowl.

2. Fry 2 salmon fillets (skin-side down) in 1 tsp oil over mediumhigh heat for 8 mins until it is nearly cooked through.

3. Season well. Turn the fillets and cook for 1 min on the other side.

4. Serve the salmon with the Asian radish salad alongside.