Practical ingredient guide
Radishes
Crisp, peppery roots that add freshness, colour and crunch to salads and small bites.
Vegetables
What it offers and why to use it
Flavour profile
Peppery and refreshing when raw; milder and softer when cooked.
From shopping to cooking
Choose
Choose firm radishes with smooth skins and fresh leaves, if attached. Avoid soft or split roots.
Store
Remove the leaves and refrigerate the roots in a covered container. Wash just before use.
Prepare
Wash and trim, then slice thinly for salads. They can also be lightly pickled or roasted until tender.
How to make the most of it
Good pairings
Cucumber, citrus, yoghurt, chickpeas, butter and fresh herbs.
How to substitute it
Daikon gives a similar crunch; cucumber is milder and more watery.
From ingredient to plate
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Recipes with radishes
Cooked prawn and cockle aguachile
Pescatarian
Prawn and avocado salad with crisp wonton
Pescatarian
Chickpea salad with tomatoes and tuna belly
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