Ingredient: Radishes
Radishes bring much more than just a pink, peppery crunch to your meal, they are full of antioxidants that help with both digestion and immunity, and they are a great source of vitamin C, folate, potassium and fibre.
You can slice them thinly and add them to a green salad, where their colour really brightens a bowl, and they are great to serve with carrots, cucumber and dips. I sometimes roast radishes in olive oil, where the peppery flavour mellows and they taste sweeter.
Radish leaves are also edible and are full of vitamin C, calcium, iron, and they have even more antioxidants than the roots. You can blend them in a soup, and you can also whizz them up in a pesto too.
Radishes are also one of the easiest veggies to grow at home and it’s a great way for your kids to get involved in everything that they are eating. You could even sow a few seeds now, and you may still be rewarded with a quick crop before the weather turns too cold, as they only take 3-6 weeks to grow. Your kids will love watching them grow and enjoy pulling up those pink-tipped roots just as much as crunching into them! And remind them that naughty Peter Rabbit ate radishes from Mr McGregor’s garden!
