The Currabinny cooks: How to make the most of a small garden 

When we were thinking about creating a whole article based around radish, we were a little daunted. Radish is rarely the main ingredient in any dish. We often used it, sliced very thinly as a garnish on salads, grated into a remoulade or pickled and preserved.

We have started a little rooftop garden in our rented townhouse in Phibsborough, where we are attempting to grow all sorts of vegetables, herbs and edible flowers. The first thing to pop up out of a little grow bag, far quicker than anything else, was the little jewel like radish, like red baubles or Rudolph's nose. This earnest glut of radishes seemed to be begging us to make good use of them, to fuss over them and experiment with them. They are still the only thing we have grown that is in any way ready to eat, besides maybe some mizuna or mustard greens.