Fool proof food
This is how I enjoy Willow’s spicy radishes - what could be simpler and more delicious!
Fresh Radishes complete with leaves Butter pats Sea salt (we use Maldon flakes) Crusty bread
Gently wash the radishes, trim the tail and the top of the leaves if they are large. Cut a chunk of butter into ½ inch cubes. If you have butter pats, soak them in cold water and then roll each cube into a butter ball, drop into a bowl of iced water.
To serve: Put 7 or 8 chilled radishes on each plate, add 2 or 3 butter balls and a little mound of sea salt. Serve fresh crusty bread as an accompaniment.
