Radishes with smoked salt and nas­tur­tium but­ter


Food and Travel (UK) - - Contents -

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.

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