Cooking red radishes makes them milder in flavour – less mustardy and sweeter – though they still retain crunch. Delicious!
1 bunch radishes Few sprigs rosemary Flaky sea salt Freshy ground black pepper 1 Tbsp butter
Trim radishes and cut into chunks. Put radishes in a small frying pan (skillet) with butter and rosemary. Set pan over a low-medium heat and cook gently, tossing often. Season with salt and pepper to taste. Cook for about 5 minutes all up. The red skins should be fading in colour to soft pinky red, and the radishes will still be a bit crunchy, but they will continue to soften as they are dished. Serve hot.
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