A milder bite

Landscape (UK) - - In the Kitchen -

Re­lated to horse­rad­ish, turnip and mus­tard, radishes have a del­i­cate flavour and juicy crunch. In sea­son now, their bold pinky-red colour adds vi­brancy to sal­ads, though they can be served on their own. To pre­pare, they are washed and the tips care­fully sliced off. The stems can be left on for dip­ping, but should not be eaten. The radish’s slightly sweet but pep­pery taste, which is more in­tense in the skin, pairs well with a spoon­ful of cream cheese.

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