Glazed radishes

Serves 4

(LISA BARBER)

Although it may seem an odd idea, radishes are also very good when they are cooked – their outer layer dissolves into the palest pink and their flavour becomes subtle. It is a very good accompaniment alongside fish or, as pictured here (right), simply grilled rabbit. Sometimes I poach a chicken in a light stock, adding herbs and radishes a few minutes before the end, slicing the chicken before ladling it in to warm soup bowls with the vegetables alongside.

500g/1lb radishes, well washed
2 sprigs of thyme
1 fresh bay leaves
40g/11/2oz unsalted butter
Enough chicken stock or water to just cover the vegetables
Sea salt and freshly ground black pepper

Wash the radishes well under cool running water and put in a fairly small, heavy-based saucepan. Add the thyme, bay and butter and cover with the stock, but do not season at this point.

Place over a medium heat and bring to the boil. Turn down the heat slightly and cook the radishes for 10 minutes. Now remove the radishes using a slotted spoon and set aside.

Turn the heat to high and reduce the liquid by two-thirds. Return the radishes to the pan to warm through. Finish with plenty of freshly ground black pepper and enough salt to satisfy.