Seasonal ingredient of the week: Radish

IN SEASON: January

An easy contender for prettiest veg, radishes are a bright and vibrant edition to any salad, in both taste and appearance. Their slightly peppery taste and great crunch makes them great for a slaw, but can also be pickled or roasted.

They’re a root veg and are part of the Brassica family alongside cabbage and cauli. The most popular radish is the pink-skinned radish, but other varieties include mooli and daikon (also known as Japanese radish).

Radishes are heart-friendly as they’re a source of sulforaphane, which has anti-inflammatory properties. Both the leaves and root are also a great source of antioxidants.

TIPS

- Look for plump, firm bulbs and bright green leaves to ensure the best taste

- Thinly slice or grate radishes when adding them to salads for a more mellow taste

- Radishes are a great option if looking to pickle or ferment vegetables - try our quick pickle recipe for an easy option

Recipe:

METHOD

1. Prepare your radishes by slicing off the tops and bottoms, then use a mandoline or sharp knife to slice the radishes into very thin slices.

2. Heat the water, apple cider vinegar and salt in a small saucepan until boiling.

3. Pack the sliced radish into a clean glass jar and pour the hot liquid over the radish slices until fully covered. Leave to cool.

4. Once cooled, put the lid on your jar and place the closed jar in the fridge. Your pickled radishes are ready to eat after 24 hours (you can eat them soon but the flavour won’t be as strong). Store in the fridge for up to 3-4 weeks.

QUICK PICKLED RADISH
Serves 2

INGREDIENTS

- 1 bunch thinly-sliced radishes
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons sea salt