Worthy of more than just adding to salad,
radishes are low in calories, full of fibre and
a good source of potassium, which helps
regulate blood pressure. Being a member
of the cruciferous family makes them rich
in valuable anti-cancer compounds called
glucosinolates. Don’t waste the leaves,
because they supply calcium and an
impressive amount of vitamin C.
Put half the butter in a heavy-based
frying pan that will fit all the radishes
snugly. Heat the butter until it’s just
foaming and starting to turn a nut-brown,
then add the radishes and turn to coat
in the butter.
Fry the radishes, turning them every
few mins and adding small knobs of
the remaining butter as they cook, for
10 mins until they’re glazed and have
softened and wrinkled. Turn the heat
up to maximum, add the lemon juice,
let it sizzle for 1 min, then remove the
pan from the heat. Season with sea
salt and serve.