Radishes with smoked salt and nasturtium butter

Serves 8 Starters and mains

Radishes with smoked salt and nasturtium butter

Ingredients

  • 20 nasturtium flowers, plus extra, to serve
  • 100g unsalted butter, softened
  • 1-2tsp smoked sea salt
  • 1 bunch radishes
  • a few nasturtium leaves, to serve

Method

Make sure the nasturtium flowers are bug- and dirt-free by brushing them gently with a small paint brush. Chop roughly and place in a small food processor along with the butter, sea salt and a pinch of freshly ground black pepper. Blend until smooth and the butter is a speckled orange colour. Place in a jar and seal. Store in the fridge until required.

Wash the radishes, trim and discard any large leaves. Serve with the nasturtium butter (at room temperature), the nasturtium leaves and a little extra smoked sea salt.

Photography: Ian Wallace. Recipes, food and prop styling: Louise Pickford
Radishes with smoked salt and nasturtium butter
Photography: Ian Wallace. Recipes, food and prop styling: Louise Pickford

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