When I think of radishes, childhood nostalgia floods in. Planting them in the garden with my mum was an annual ritual we shared. Always the earliest to sprout, they’re the first crop we could pull, rinse under the tap and enjoy on the spot. Very few ever made it back to the kitchen.

This humble root also transports me to my grandparents’ home in the French countryside, waiting for long lunches to begin. I’d sneak a few radishes with my Papi, who always carried his infamous pocket knife. He’d slice the beautifully fresh French Breakfast clean down the middle, spread them with butter, and finish with a pinch of sea salt. Just like that, we had the perfect morsel: radis au beurre.

1 Here’s a take on the French classic Radis au beurre. Whip 200g softened butter then fold in 100g grated radish (we used French Breakfast). Spread onto crostini, seeded crackers or a toasted baguette slice. Garnish with pickled radish, finely chopped rocket and a pinch of Opito Bay sea salt. The perfect little canapé with pizzazz.

2 This faux radish horseradish spread pairs wonderfully with cold meats, fish and chips, sandwiches and even as a new dip for your crudité platter. Grate 1 cup radishes (we used cup Salad Crunch and ½ cup Daikon). Squeeze out excess moisture. In a bowl, mix ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon lemon juice, 1 teaspoon dry mustard powder, ½ grated garlic clove, ½ teaspoon grated ginger and ½ teaspoon wasabi paste. Fold in the grated radishes and season. Chill for 20-30 minutes. Will keep for up to 5 days.

3 Pickled radishes Heat 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 2 teaspoons salt, 1 clove garlic, 1 teaspoon peppercorns, 1 teaspoon mustard seeds, 1 teaspoon fennel seeds and ½ cup fresh dill in a pan and simmer, stirring until the sugar and salt dissolve. Cool slightly. Pour over sliced radishes and cool to room temperature. Keeps for up to 2 weeks in fridge. Use the brine for a dirty radish martini.

4 The versatility of the humble radish is nearly infinite. Through the recipes I’ve shared, you’ll see that they aren’t just for salads. Inspired by my Grammy’s ‘Pickletini’ I decided to give it a go with radish and, wow, it’s a unique twist on a dirty martini. For a dirty radish martini, combine ice, 80ml vodka, 20ml dry vermouth and 15ml pickled radish brine in a mixing glass. Stir well then strain into a chilled glass. Garnish with thin radish slices. Top with a fine layer of freshly cracked pepper. Enjoy this vibrant pink cocktail that’s both sophisticated and piquant. Definitely a drink for the adventurous!

5 Crispy radish chips are great on their own or as a garnish for soups and salads. Thinly slice 8-10 radishes into rounds. Pat dry. Toss with olive oil and salt (add paprika or Italian herbs if you like). Arrange in a single layer on a baking sheet. Bake at 170°C for 25-30 minutes. Keep an eye out towards the end as they can go from crisp to burnt very quickly!

6 Candied radish bark was an experimental treat that turned out tangy, bold and unexpectedly divine, as visually appealing as it is delicious. In a small pot, combine 1 cup water and 1 cup brown sugar. Bring to a simmer, add 1 cup very finely diced radishes and ½ cup orange zest. Cook until glossy, about 8 minutes. Spread on baking paper to dry; lightly sprinkle with sugar. Melt 1 block dark chocolate and stir in half the radish candy. Pour onto a lined tray. Top with the remaining candy and crumbled freeze-dried raspberries. Chill until firm.

Sofia Taquet is the creator of the Snapchat series Food with a View and the founder of @SkyFoody and @SkyFoodyNZ – digital presences celebrating authentic, diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s rich gastronomic landscape and distinctive flavors.