Radishes with butter and salt
This is a simple, time-honoured way of serving radishes, and it is hard to beat. Hugh's one caveat, as with all radish recipes, is that it’s really only worth doing this with very fresh little roots. Radishes quickly lose their crunch and peppery flavour. It’s essential to use a good, sweet sea salt too, such as Maldon, Cornish or Halen Môn.
Arrange everything on the table and make sure each diner has a knife. To eat, just smear a little of the butter on the end of a radish then sprinkle with the tiniest pinch of salt before popping into your mouth.
About 400g radishes
A pat of unsalted butter, at room temperature but not too soft
A little dish of best quality flaky sea salt
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