Radishes and Salatit Fijl

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Radishes go best of all with, well, radishes. Throughout history they have been eaten in glorious isolation, usually with nothing more than a little sea salt, and are delicious as a nibble with an aperitif. Being naturally peppery, they don’t need anything else to enhance their flavour. The French eat them with unsalted butter, salt and baguette, and they are equally good with thin toasted slices