Herby radish butter and pickled radishes

You don’t know what to do with the radishes from your garden? We’ve got you! Try pairing zingy pickled radishes and creamy butter, we promise they make the perfect combo.

  • 20 mins
    (Plus pickling time)
  • Serves 4
  • Beginner

Ingredients

Pickled Radishes

Pickling Liquor

500ml white wine vinegar

150ml white wine (Sulphur Dioxide)

150ml water

150g caster sugar

1 tsp caraway seeds

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp mustard seeds (mustard)

1 cardamom pod

 

2 x bunches radishes

 

Herby Radish Butter

200g radish

100g softened Yeo Valley Unsalted Butter

1 tbsp chopped capers

½ crushed garlic clove

Juice of 1/2 lemon

1 tsp whole grain mustard

2 tbsp chopped herbs (e.g. chives, parsley or thyme)

Flaky sea salt and pepper

 

4  thick slices of sourdough bread

Method

1. Start by making the pickling liquor. Place all the ingredients into a saucepan, bring to the boil and then transfer to a container and allow to cool. Chill in the fridge allowing 2 days for all the ingredients to infuse before using.

2. Once the liquor is ready, remove the radishes from the leaves. Wash and thinly slice the radishes. Add them to a container and cover with the pickling liquor. Leave to pickle for at least 24 hours.

3. To prepare the herby radish butter, grate the radish and squeeze out the excess water. Add the grated radish to a mixing bowl with all of the other ingredients. Stir to combine them. Add about ¼ tsp salt and a pinch of pepper. Taste to check the seasoning.

4. Spread the flavoured butter over a thick slice of sourdough.

5. Top with the pickled radish, salad leaves and serve.

 

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