1⁄2 cup sherry vinegar
1 tablespoon sugar
1 tablespoon toasted fennel seeds
12 radishes
3 tinned anchovy fillets
1⁄2 cup butter
1 lemon

Love radishes, love pickles, love butter, love anchovies, love watercress. Squeeze it all onto a piece of grilled bread – I’d make extra butter to drizzle all over it – and have a cool beverage nearby to cleanse your salt- and umami-lined mouth.


1.Mix the vinegar, sugar and toasted fennel seeds.
2.Finely slice 2-3 of the radishes and add to the vinegar and sugar mix.
3.It’s best to do this on the day of making the salad, so the pickled radishes retain their crunch.
4.Chop the anchovy fillets and combine with the butter in a small pot, slowly heating while stirring.
5.Slice the remaining radishes in half and place over burning coals, until coloured and softened slightly.
6.Do the same with the ciabatta and halved lemon.
7.Bring the charred and pickled radishes and watercress together and dress with the warm anchovy butter.
8.Serve with charred ciabatta and a squeeze of the blackened lemon.

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