A workers' cooperative growing food on London's edge in the Lea Valley

Black Spanish radish three ways

If you aren’t sure what to do with your giant black radishes – here are three options. Try one or even all three!

  1. Roasted with olive oil and chilli

Preheat the oven to 200 degrees. Peel and chop the root to equal-sized pieces. Coat lightly with olive oil, sea salt, and flakes of chilli, and roast for about 20 minutes, with one break to toss them around in the pan in between.

  1. Shredded raw salad

Because Black radishes are a bit spicier and tougher than most types, combined with the sweetness of carrots and tartness of fresh apples, they’re a lovely combination. Use lots of fresh lemon juice and let it soak in for a while, along with good olive oil, and finish it with a few mint sprigs for extra refreshment.

  1. Roasted radish mash

This could lend a hint of flavour if blended with mashed potatoes, or it could be the start of a creamy radish soup if simmered with stock. To concentrate the flavour, roast the radishes in their skins, sliced in half flesh side-down on a baking tray or roasting pan. After a good 40 minutes or so, the flesh shrinks back and allows the skin to be easily peeled off the bulb once cool. Mash with butter, oil, or margarine, salt and black pepper.

Categories:  Recipes

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