balcony cottage garden celebrated its first harvest this week – a dozen juicy, crunchy, peppery radishes. There’s a little-known double-barrelled bloke called Hugh Fearnley-Whittingstall who has a similar, albeit more modest operation to ours, so we thought we’d give him a little free publicity and try out one of his recipes.
Preparation time: 10 minutes
Cooking time: It’s a salad
Skill level: Easy
Serves: 2 as a starter or light lunch
- a dozen juicy, crunchy, peppery radishes
- 1 apple
- juice of 1/2 lemon
- rape seed oil – 1 tbsp
- fresh mint – 12 leaves – shredded
- s & p
Remove the choicest leaves from the radishes and put aside. Slice the radishes to the thickness of a Ten New Pence piece. Quarter and core the apple and also slice to the thickness of a 10p.
Put the leaves, radishes and apple in a suitable bowl.
Mix together the lemon juice and oil and season with salt and a good twist of black pepper.
Pour over the salad and finish off with a scattering of mint.
Hail the very first radish of the season.
Verdict: Refreshing, minty and sharp. Home-grown radishes are far superior to shop-bought.
Drink: H20 and K4E.
Entertainment: Sunday paper.