Apricots, blackberries, blueberries, kiwi, loganberries, melons, nectarines, peaches, raspberries, red currants, tomatoes.
Aubergines, basil, beetroots, broccoli, carrots, courgettes, cucumber, French beans, mange tout, onions, peas, potatoes, radishes, rocket runner beans, watercress.
Crab, crayfish, cod, dover sole, grey mullet, haddock, halibut, herring, lamb, lemon sole, lobster, monkfish, plaice, salmon, sardines, sea bass, scallops, squid.
Radish is a root vegetable. There are many varieties available which differ in colour and in size. They can range from white to purple to red, from small to the large Asian type which is white and mild in flavour. Summer Radishes can mature quickly – in a few weeks.
Radishes are a good source of Vitamin C, Folic Acid, Potassium also Riboflavin, Mg, Copper and calcium.
The Japanese often include Radish in their cuisine, pairing it with in dishes with Wasabi (Japanese Horse Radish) for a hot and crunchy flavour. A popular canapé combines these ingredients with some rare beef rolls (grass fed beef of course).
Japanese Beef and Horseradish Rolls.
A medium-sized Fillet steak (450g)
bunch of watercress/rocket
4 spring onions
2cm root ginger
2tbsp sesame oil
40 ml soy sauce
½ tbsp. Horse radish
Season the steak with a small amount of salt and some pepper.
Add some oil to a frying pan, sear the steak but leave it red on the inside. Place to the side and leave to go cool and firm.
Chop the radishes into wedges along with the spring onions.
Meanwhile make the dipping sauce.
Grate some Ginger, Horse radish and combine with some Sesame oil and Soy sauce.
Go back to the steak and slice as thinly as possible.
Place some Radish and Spring Onion and some Watercress/Rocket at the end of a piece of steak and roll it up. Repeat and Season on top of the rolls with cracked black pepper.
Arrange on a plate, add the dipping sauce in a bowl and enjoy!!