BASHFUL RADISH

There's something about radishes that makes me laugh...

Sweet, petite, with a peppery kick, they have an all-too similar nature to teenage girls. Moving in stubborn, intimidating bunches, never daring to be seen alone, it's almost as though if one split the pack the others would follow behind, teetering along on their little pointy roots. The thin outer shade of a little Cherry Belle - a solid layer of bright pink - matches that of post-first-kiss cheeks and sheer embarrassment; on the inside all colour drains, hiding a pale and translucent white, freaking out inside. Ha. Girls, we all remember the feeling...

Mild globe-shaped radishes (the easiest to grow in the UK) are slowly creeping into the markets, ready to bowl into April with full whack. The ones I bought were sitting pretty on Cheryl's Portobello fruit and veg stall, amongst spring greens, purple sprouting broccoli, fresh garlic and early rhubarb, and I couldn't resist an early bite into Spring.

The flavour of our modest radish is so fresh it's best eaten raw. So for a sweet, spicy, crispy crunch I thought I'd make a Goats Cheese and Radish Raita to spread over my freshly baked wholemeal sourdough. Great seasoned with a bit of salt and a few mint leaves. And delicious with new season lamb for a heartier bite.

You can either mix the radish and mint in with the yoghurt and cheese or just layer it on top. Last-minute layering keeps the Raita fresher and thicker for longer, otherwise the water from the radish tends to seep into the yoghurt. It's also a great excuse to get everyone making their own starter at dinner!

GOATS CHEESE, RADISH AND MINT RAITA

with homemade wholemeal sourdough


serves 4-6

ingredients

75g soft welsh goats cheese
75g natural yoghurt
200g mild (or strong if you like a kick in the teeth) small radishes
bunch of fresh mint leaves
8 slices of fresh wholemeal sourdough
sea salt to taste

Mix the goats cheese in with the yoghurt and serve in a large bowl and season with a little salt. Thinly slice eight radishes, removing and keeping hold of the leafy stalks for a wilted salad later on. Serve with mint and thinly sliced sourdough on a large board. Leave some radishes whole so that when the bread has run out diners can dip the whole thing into the Raita. Place in the middle of the table and dive in. Beautiful.

Don't be alarmed if a bunch of radishes start screaming and disappear together to the loo...