Colourful spring veg bring sunshine to your May table. They’re delcious with a slathering of butter on thin slices of rye bread
Serves 6
250g radishes
5 tbsp white wine vinegar
3 tbsp caster sugar
1 tbsp fennel or mustard seeds
Loaf of rye bread
Unsalted butter
1 Trim the ends of the radishes before slicing them, no thicker than a pound coin, and put them in a sterilised jam jar with a vinegar-proof lid.
2 Put the vinegar, sugar and seeds in a pan and bring to a simmer. Once the sugar has dissolved, remove from the heat and pour over the radishes. Stir and leave to cool before storing it in the fridge. Use within a week.
3 Serve on rye or sourdough, thinly sliced and thickly spread with butter.
Cook’s note: You can add flavour to the butter by softening it and stirring in chopped herbs, crushed garlic or anchovies. For easy canapés, cut the bread into bite-size pieces and top with a couple of slices of radish.
Find this and more ideas for a Whitsun gathering from page 6 in our May ‘Folk’ issue, in shops now. The recipes are by Lucy Brazier and the photographs by Jonathan Cherry.
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