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Food demonstrator Alison Lambert says she sometimes get stuck on what to do with these spicy pink morsels.
This recipe works well on toasted bread and teamed up with sweet prawns or creamy avocado.
Buttered radishes on toast
1 bunch radishes (about 8-10), cleaned, root ends trimmed
25g unsalted butter, room temperature
4 slices good quality bread (baguette, ciabatta)
1 lemon, juice
1 Tbsp extra virgin olive oil, plus extra for serving
few sprigs fresh dill or fennel leaves
sea salt flakes and freshly ground pepper
Preheat the oven to 180degC.
Place the bread on a baking tray and bake until golden and crisp. Remove and cool slightly.
Grate radishes on the coarser grater edge and then squeeze out as much liquid as possible. Mix the grated radish with the softened butter, pinch salt and cracked pepper. Add lemon juice to taste and mix with 1 Tbsp of extra virgin olive oil. Mix well together to form a spreadable mixture.
Spread the mixture on the bread or serve in a dish alongside, scatter over the dill leaves and drizzle over a little more oil.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.