Latest news with #radishes
Telegraph
13-05-2025
- Lifestyle
- Telegraph
Radishes are this summer's hottest vegetable. These four recipes prove it
Crunchy, juicy, peppery, there's a lot to love about radishes – and we love them more than ever. Ocado is reporting a surge in sales of 18 per cent for all radishes, with searches for pickled radish up 33 per cent compared with last year. More impressive still is the 180 per cent year-on-year search growth for watermelon radishes, a green and white variety that's a type of daikon, a large Asian radish. With a vivid magenta core underneath the outer layer, they are a gift to the visuals-obsessed TikTok generation, but they taste good too – crunchy and more coarsely textured than the small pink radishes in the supermarket produce aisle. Peel them finely, slice them wafer-thin and spread them on a plate with sliced cucumber, crumbled feta and a sprinkling of olive oil for an early summer salad. The classic lipstick-pink radish looks great on camera as well, and thousands of TikTok videos are reimagining this classic salad staple in completely new ways: blended into butter, braised with miso and roasted like a potato. They are much loved by gardeners too, as they are an early crop, during the so-called hungry months of March to May, when there's little home-grown produce around. 'It's the first sign that something's happening', says Jan Ostle, a radish fan and chef at the Michelin-starred Wilsons Restaurant in Bristol. Ostle's wife, Mary Wilson, grows six varieties on the farm, including the elongated pink and white breakfast variety, slender white icicles, purple orbs and black-skinned 'Spanish' radishes, which need peeling to remove their bark-like skin. Look out for unusual kinds in farmers' markets, or check out the mixed bags sold in Sainsbury's and Marks & Spencer that feature breakfast, white and purple radishes. Bunches of leafy breakfast radishes are available from Natoora, via Ocado. Radishes at Wilsons come fresh from the plot, leaves still attached, with a hillock of whipped ibérico pork fat, or finely sliced like frosted glass to eat with raw scallops. They are fantastic with seafood, in part because of their spicy heat. 'If you pick them really fresh, they can be super peppery,' points out Ostle. 'So grated, salted radish with some raw fish is a really delicious thing, and it has sort of wasabi vibes going on.' Try Diana Henry's buckwheat galettes with hot-smoked salmon and grated radish, on the same theme but with cooked fish. Creaminess makes sense with the cool crispness. At London's hip restaurant Lita, chef Luke Ahearne serves them with whipped cod's roe, taramasalata style, while at The Sportsman, in Kent, Stephen Harris includes new potatoes, also at their prime right now. Or try Mark Hix's vegetarian version, with a beetroot dip. Citrus pairs well with the spicy heat of radishes. Legendary food writer Elisabeth Luard, author of the classic tome European Peasant Cookery makes them into a salad with orange segments and black olives, while Diana Henry pairs pickled radishes with watermelon grapefruit and a hot chilli and lime dressing. Don't save them just for salad. TikTok is right: they are great for cooking too. Ostle cooks different coloured radishes separately, in an emulsion of butter, lemon juice and water (shake two tablespoons of butter and one tablespoon each of water and lemon juice in a pan over a low heat until combined). 'You can cook them until they're tender. The colour seeps out, turning the cooking liquid bright pink, purple or red, depending on which radishes you use.' If you can get radishes with leaves, grab them: they have to be harvested by hand making them more expensive than the standard bags of rosy marbles. But the peppery leaves are good eating. Luard chops them to add to a potato salad or wilts them with spinach and chard, or they can be left on for braising. Ostle dresses radishes in a radish juice in a sort of nose-to-tail preparation that is, he says, 'properly verdant and green and peppery.' Roasted, sliced or smashed in chilli butter, there's not much you can't do with a radish – including bucking a culinary cliché. Disdainful of the ubiquitous pomegranate seeds, Luard scatters tiny pink and white cubes of diced radishes over dishes instead. 'The colour and flavour is more interesting,' she decrees. The humble radish goes radical.
Yahoo
08-05-2025
- General
- Yahoo
25 Radish Recipes to Make While They're in Season
Hot take: Radishes are underrated. They're crisp, peppery and strike a unique balance between sweet and sharp. They taste great on pretty much everything from tacos to salads, but can also be transformed into chips, noodles and more. Did I mention there are tons of types to choose from (watermelon, French breakfast, daikon…) beyond the pink ones you're used to? Taste their glory for yourself by making one of these 25 radish recipes this spring, while they're at their most delicious. My favorites include easy starters (I just can't quit you, crispy goat cheese salad), ingenious mains (hi, sheet pan roast chicken with potatoes, radishes and olives) and seasonal snacks (ooh, miso butter roasted radishes?) alike. 26 Spring Pea Recipes to Make While They're at Peak Freshness Photo: Christine Han/Styling: Katherine Gillen Time Commitment: 1 hour Why I Love It: sheet pan recipe, high protein, special occasion-worthy Serves: 4 to 6 Spatchcocking is the trick to cooking a whole bird on a sheet pan to crispy, succulent perfection. "It's just the fancy, culinary way of saying you butterflied, or removed the backbone from, the bird," former PureWow senior food editor Katherine Gillen explains. "By doing so (easily, with kitchen shears, I might add), you can split and flatten the entire thing, which speeds up the cooking time and increases the surface area for more browned, crispy skin." Get the recipe Joann Pai/À Table Time Commitment: 25 minutes Why I Love It: <30 minutes, crowd-pleaser, <10 ingredients Serves: 6 'This recipe takes the classic French combination of radishes and butter and roasts the veg," recipe creator Rebekah Peppler explains. "Adding arugula at the end—just long enough to wilt the leaves—takes it from petit snack to full-blown side, or lunch or dinner for one." Personally, I'd plate it with grilled steak. Get the recipe Nassima Rothacker/California: Living + Eating Time Commitment: 40 minutes Why I Love It: high protein, beginner-friendly, make ahead Serves: 2 Behold, the prettiest lunch you'll ever eat. The pickled watermelon radishes offer punchy sweetness to this savory dish, thanks to Japanese rice vinegar and honey. "It's also adaptable to whatever leftover vegetables you have lingering in the refrigerator," recipe creator Eleanor Maidment adds. "Often, I'll pickle carrot or cucumber instead of radish and add a pile of steamed broccoli or edamame." Get the recipe Nassima Rothacker/California: Living + Eating Time Commitment: 20 minutes Why I Love It: <30 minutes, dairy free, vegetarian Serves: 4 Crisp, thin-sliced radishes get the glow-up of a lifetime underneath a drizzle of carrot miso dressing. It comes together in a blender alongside scallion, fresh ginger and soy sauce. Sub agave or maple syrup for honey to make the recipe vegan. Get the recipe Erin McDowell Time Commitment: 35 minutes Why I Love It: beginner-friendly, <10 ingredients, vegan Serves: 4 This radish recipe is begging for a spot at your Easter table. Serve it as a side for roast chicken or fish, or slice them paper-thin and devour them on buttered toast. A sprinkling of fresh dill or parsley would pair well with the lemon juice, too. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 20 minutes Why I Love It: <30 minutes, vegan, beginner-friendly Serves: 4 Bright, citrusy and undeniably easy on the eyes, this refreshing meal calls for lots of pantry staples and just 20 minutes of your time. Want to make it even simpler? Start with store-bought zucchini noodles instead of spiralizing your own—I won't tell. Get the recipe Aran Goyoaga/Cannelle et Vanille Time Commitment: 40 minutes Why I Love It: vegetarian, make ahead, special occasion-worthy Serves: 4 Sweet figs + nutty rice + bitter greens + briny pickled radishes + salty pumpkin seeds = an impeccably balanced dish. Make the warm-spiced, candied pepitas, rice and pickled radishes ahead, so all you need to do at dinnertime is assemble. (Other leftover grains work too, if you don't have black rice on hand.) Get the recipe Amy Neunsinger/Magnolia Table, Volume 2 Time Commitment: 1 hour and 40 minutes Why I Love It: crowd-pleaser, special occasion-worthy, gluten free Serves: 6 Radishes, peas, spinach, chives, mushrooms—yup, the gang's all here. And these spring stunners taste heavenly bathed in creamy garlic-Parmesan risotto. Feel free to use whatever vegetables you have on hand—it'll still taste heavenly, thanks to all that butter, white wine and Parm. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 30 minutes Why I Love It: <10 ingredients, beginner-friendly, vegetarian Serves: 4 Any salad topped with a medallion of fried goat cheese is one I can get behind. The arugula, fennel and radishes are tossed in lemon juice and olive oil before being crowned with a tangy fritter, coated in verdant pistachios for good measure. If you wanted to add grilled chicken or fish, you could, though the fritters made this salad pretty substantial on its own. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 40 minutes Why I Love It: crowd-pleaser, sheet pan recipe, high protein Serves: 6 This 40-minute gem calls for a trip to the farmers market for all the radishes, carrots, bell peppers, eggplant, asparagus, zucchini and cherry tomatoes you can carry. Plate the meat and produce with rice, pasta, roasted potatoes or baguette. Get the recipe Aran Goyoaga/Cannelle et Vanille Time Commitment: 20 minutes Why I Love It: <30 minutes, crowd-pleaser, special occasion-worthy Serves: 6 From the green beans to the grape tomatoes to the fresh dill, this twist on a classic screams spring. "I take elements of a classic salade Niçoise and the ensalada mixta I grew up with and add my own twist with fried capers and dill," recipe creator Aran Goyoaga explains. "It makes for a quick and hearty dinner and lends itself to feeding large crowds when you need to scale up." Get the recipe Foodie Crush Time Commitment: 1 hour and 10 minutes Why I Love It: high protein, make ahead, beginner-friendly Serves: 4 The radishes, carrot, cucumber and green onion are served raw as a crisp, cool, fresh contrast to the marinated beef, rice and chili-garlic mayonnaise. Of course, you can substitute kimchi or a seasoned cucumber salad for the fresh produce, if you prefer your veggies pickled. Get the recipe The Endless Meal Time Commitment: 20 minutes Why I Love It: <30 minutes, beginner-friendly, <10 ingredients Serves: 4 Think of this radish recipe as a low-carb alternative to roasted potatoes. Pro tip: Don't throw your radish greens away. They're similar to Swiss chard in flavor and roast beautifully in the oven. Get the recipe Floating Kitchen Time Commitment: 25 minutes Why I Love It: <30 minutes, beginner-friendly, vegetarian Serves: 3 This dish is proof that rhubarb and radishes can do so much more than pie and crudités, respectively. "The rhubarb-radish slaw is a wonderful side dish that celebrates spring produce," recipe creator Liz Harris writes. "I find it pairs particularly well with flavorful meats, like ribs or brisket, but I also love it as a topping for sandwiches, tacos and these vegan tostadas." Get the recipe Inspiralized Time Commitment: 35 minutes Why I Love It: beginner-friendly, dairy free, make ahead Serves: 2 Daikon radish, carrots and zucchini are transformed into noodles with a few swipes of a peeler, mandolin or spiralizer. But the real miracle here is the ginger-lime peanut sauce. Sub tamari in for soy sauce to make it gluten free. Get the recipe Half Baked Harvest Time Commitment: 1 hour Why I Love It: crowd-pleaser, special occasion-worthy, high protein Serves: 6 Recipe creator Tieghan Gerard had me at "feta fries." Might I suggest piling all the fillings onto a pretty platter and letting guests build their own gyros? (An extra bowl of tzatziki for dipping raw veggies, olives and pita wouldn't hurt, either.) Get the recipe Simple Veganista Time Commitment: 10 minutes Why I Love It: <30 minutes, <10 ingredients, no cook Serves: 2 to 3 A ten-minute cold appetizer that's made almost entirely from pantry staples? Where do I sign? Chickpeas offer some plant-based protein, but if you're OK with making this dish vegetarian instead of vegan, I'd add some crumbled feta cheese to the mix, too. Get the recipe Wholesome Yum Time Commitment: 15 minutes Why I Love It: <10 ingredients, <30 minutes, beginner-friendly Serves: 4 Proof that butter, salt and pepper can go a long, long, long way. "Keep the leftover sautéed radishes in an airtight container in the fridge for three to five days," recipe creator Maya Krampf writes. "You can totally just reheat them, but I love tossing them in a breakfast hash." Get the recipe Cookie and Kate Time Commitment: 15 minutes Why I Love It: make ahead, beginner-friendly, <30 minutes Serves: 1¼ cups Whole mustard seeds and crushed red pepper flakes infuse plenty of heat and sharpness into this radish recipe. Make a batch to store in your fridge so you always have them on hand. They'll add a zingy kick to burgers, tacos, salads and rice bowls. Get the recipe I Heart Umami Time Commitment: 40 minutes Why I Love It: high protein, beginner-friendly, special occasion-worthy Serves: 4 The yuzu juice's tart-yet-sweet flavor makes this dish. If you can't get your hands on any, substitute a mix of lemon and lime juice with a touch of orange or grapefruit juice. As for the daikon, I'd say it's nonnegotiable, but you can substitute white turnip if needed. "It has a stronger peppery taste, but it's a good alternative and will give you a similar flavor," recipe creator ChihYu Smith says. Get the recipe Ben Dearnley/In Praise of Veg Time Commitment: 35 minutes Why I Love It: <10 ingredients, make ahead, beginner-friendly Serves: 4 Won't Mom be so proud of you for eating your vegetables when this side dish hits the Mother's Day table? I suggest making the compound butter—studded with raw garlic, fresh tarragon and parsley—ahead to save time on the big day. (It'd taste great on baguette, pasta and various proteins, too.) Get the recipe Damn Delicious Time Commitment: 30 minutes Why I Love It: special occasion-worthy, high protein, make ahead Serves: 4 Excuse me while I inhale a dozen of these loaded sliders. Not only are they topped with homemade pickled daikon radish and carrot, but they're also slathered with green onion mayo. Make the pickles and mayo in advance so all you need to tackle before serving is the pork. Get the recipe Salt and Wind Time Commitment: 1 hour and 15 minutes Why I Love It: crowd-pleaser, high protein, beginner-friendly Serves: 10 The recipe swaps traditional tomatoes for radishes, which is a great trick any time you're making pico outside of tomato season. Extra lime juice will help soften their pepperiness (as will the crema) and bring out their floral notes. Get the recipe Life Made Sweeter Time Commitment: 45 minutes Why I Love It: low carb, beginner-friendly, dairy free Serves: 2 If you've never had this Vietnamese staple, you should know that it's positively soul-soothing. This rendition includes shrimp, cubed tofu, mung bean sprouts, bok choy and kale, but feel free to substitute whatever protein or greens you have on hand. (It's all about the radish noodles anyway.) Get the recipe Pinch of Yum Time Commitment: 50 minutes Why I Love It: <10 ingredients, vegetarian, kid-friendly Serves: 2 to 3 Who knew radishes could do dessert? The trick to their crispness and poppability is slicing them as uniformly and thin as possible, ideally with a mandoline. Serve them atop Greek yogurt with honey, crumble them over vanilla ice cream or just nosh on them plain. Get the recipe 72 Spring Dinner Ideas to Celebrate the Season
