Radishes with smoked salt and nasturtium butter

SERVES 8

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.