Radishes with smoked salt and nasturtium butter
If nasturtiums are unavailable, you could easily substitute with your favourite soft herb, such as chives, basil, tarragon or parsley.
20 nasturtium flowers, plus extra, to serve
100g unsalted butter, softened 1-2tsp smoked sea salt 1 bunch radishes a few nasturtium leaves, to serve
Make sure the nasturtium flowers are bug- and dirt-free by brushing them gently with a small paint brush. Chop roughly and place in a small food processor along with the butter, sea salt and a pinch of freshly ground black pepper. Blend until smooth and the butter is a speckled orange colour. Place in a jar and seal. Store in the fridge until required.
Wash the radishes, trim and discard any large leaves. Serve with the nasturtium butter (at room temperature), the nasturtium leaves and a little extra smoked sea salt.