I’ve always been impressed by radishes, mainly for the speed at which they grow, but have never been particularly interested in eating them. I’ve seen the TV shows and read the books that evangelize about how they need nothing but a dip in some butter and salt to make them a very special delicacy. I’ve even tried it. And not once have I thought to myself – “now that’s an experience I want to repeat”.
Quite by accident last week I came across a recipe that recommended baking them for 20 minutes - it promised that by doing so the humble radish would be transformed from salad after-thought to a brand new baked root crop discovery. And you know what, having tried it, that’s exactly what happens.