When are radishes in season?
Radishes are at their best in the UK between May and October.
Make the humble radish shine in this summery dish, flavoured with cumin and dill. The preserved lemon yogurt base is the perfect accompaniment.
The use of fresh, crunchy and peppery radish works well in tacos, paired here with tender steak. Serve alongside hot sauce, soured cream and lime wedges to squeeze over and you’ve got a Tex-Mex inspired feast on your hands.
Peppery pink radishes really come into their own in this simple side, with warming white miso, sesame seeds and soy sauce stirred through.
Radishes get fried with pork to create this simple, 20-minute dish. Served with chimichurri and salad leaves, it’s full of flavour and low in calories.
Fresh, crisp radishes add texture and colour to this vibrant, summery dish. Along with the crispy potatoes, they contrast nicely with the velvety aïoli. This is a great side for your next barbecue.
Crisp, peppery radish steals the limelight in this quick salad with toasted pumpkin seeds and pomegranate molasses, topped with mint leaves.
Create a colourful spread of sharing plates in your own home – this easy radish salad from Notting Hill’s Gold will steal the limelight.
This colourful and fresh side salad is inspired by Umbria in Italy. It consists of crunchy radishes, juicy pomegranate seeds and celeriac in a quick but special white balsamic and truffle oil dressing.
This vibrant salad is made smarter with a sake dressing. At under 300 calories per serving and ready in 30 minutes it’s a great way to put in-season radishes to work, not to mention use up leftover roast beef.
This open sandwich makes for a great lunch or lighter dinner for one. The pickled radish slices add a great tanginess.
This simple recipe is a great way to preserve the flavour and crunch of radishes, and the red chilli adds a spicy kick. Serve with cheeses, cured meats or pâté.
This salad uses seasonal British ingredients but gives them a south east-Asian twist. Crunchy radish, cucumber and red onion are dressed with sesame oil, rice vinegar and chilli.