Ingredients: French Breakfast Radishes

Ok I confess. I'm a radish fanatic. Especially when it comes to French Breakfast Radishes. These beauties are a milder, more peppery version, and far more tasty than the usual radishes you'll see in shops. Unfortunately, they're not in season year round in the UK, so every year I anxiously wait for Spring to gorge massively until the season ends not long after Autumn sets in. Apparently you can grow them year round, so perhaps this should be my strategy for securing a year-round supply of radishes!

How do I eat these beauties? Raw, as a snack or side dish. Even though the French don't actually eat them for breakfast, I often do, alongside my breakfast eggs. A heavenly combination! Sometimes I serve them as a tapas dish, sprinkling them with salt and dipping them in butter. When I have too many that I need to use up quickly, I slice them into rounds and add them to my green salad. The radish leaves need not be wasted either. You can saute them lightly in butter or oil, or you can add them to your salad or soup.

Radishes don't just taste good. They have two known anti-cancer agents and a lot of Vitamin C. It's one of my staple vegetables and I don't have to force myself to eat it for health reasons. WIN.