RADISH BUTTER WITH TOAST

Peppery radishes don’t need much. Grated and folded through good butter with lemon and a whisper of anchovy, they turn into something unexpectedly good. Serve it at room temperature, thickly spread on toast or crisp crostini. Simple, sharp and very moreish.

Prep time: 15 minutes
Skill: Easy
Serves: 4 (as a starter or snack)

Ingredients

100g butter, softened
Finely grated zest of ½ lemon
1–2 tsp fresh lemon juice (to taste)
1 anchovy fillet, very finely chopped (optional)
½ tsp sea salt flakes
200g radishes, grated
1 Tbsp finely chopped radish tops (if fresh and tender)

To serve:
Toast or crostini

Method

In a bowl, beat the softened butter with the lemon zest, lemon juice, chopped anchovy (if using) and salt flakes until light and well combined.

Grate the radishes and squeeze out any excess moisture using clean hands or a tea towel.

Fold the grated radish and chopped radish tops through the butter until evenly mixed.

Taste and adjust lemon or salt if needed.

Serve at room temperature with toast or crostini. Leftovers work particularly well alongside grilled fish, roasted vegetables or spooned over new potatoes.