Recipes recommended by individual members of Camel CSA
- apples (7)
- asparagus (14)
- aubergines (6)
- basil (4)
- bean sprouts (2)
- beetroot (22)
- blackcurrants (2)
- borlotti beans (2)
- broad beans (14)
- broccoli/calabrese (15)
- brussels sprouts (7)
- cabbage (18)
- carrots (33)
- cauliflower (27)
- celeriac (4)
- celery (4)
- chard (19)
- chillies (12)
- coriander (12)
- courgettes (17)
- cucumber (12)
- fennel (4)
- French beans (6)
- frisee (2)
- garlic (20)
- ginger (2)
- gooseberries (5)
- Jerusalem artichokes (9)
- kale (19)
- kohlrabi (4)
- leeks (22)
- mangetout (1)
- mint (9)
- mushrooms (7)
- onions (19)
- oregano (2)
- pak choi (2)
- parsley (8)
- parsnips (11)
- peas (4)
- peppers (5)
- potatoes (40)
- pumpkin (7)
- radicchio (3)
- radishes (7)
- red cabbage (5)
- rhubarb (3)
- rocket (1)
- rosemary (1)
- runner beans (2)
- sage (2)
- salad leaves (7)
- shallots (1)
- spinach (11)
- spring onions (7)
- squash (22)
- strawberries (3)
- swede (11)
- sweet potato (1)
- sweetcorn (3)
- tarragon (1)
- thyme (6)
- tomatoes (21)
- turnips (2)
- whitecurrants (1)
- wild garlic (7)
Seasonal local food recipe No.278 – Hugh’s radishes with butter and salt
This is a simple, time-honoured way of serving radishes, taken from Veg every day by Hugh Fearnley-Whittingstall. You need to use very fresh, little roots as they quickly lose their crunch and peppery flavour.
Serves 4
Preparation time: 5 minutes
Ingredients
About 400g radishes
A pat of unsalted butter, at room temperature but not too soft
A little dish of best quality flaky sea salt
Method
Clean the radishes. Arrange everything on the table and make sure each diner has a knife. To eat, just smear a little bit of butter on the end of a radish then sprinkle with the tiniest pinch of salt before popping into your mouth.
