Roast radishes and asparagus

Every time I share a picture of roast radishes I get people asking about them. I’ve never been a huge fan of raw radishes but roasting them has been a revelation. Their flavour is mellowed by roasting and they are a wonderful side dish, simply cooked with salt and a little oil. The fact they turn such a pretty pink helps get people excited too.

Roasting or steaming asparagus

Roasting asparagus is a safer bet than steaming or boiling if you’re feeding a crowd. A couple of minutes too long in a pan of water and your bundle of asparagus can become soggy whereas in the oven it takes a little longer and is therefore more forgiving if timings shift.

If you prefer to steam your asparagus, lay the spears flat in a frying pan with a cup of water. Put a lid on the pan or lay a tray on top of it. Bring to the boil and then when the water is boiling, turn to a simmer, cook for 2 minutes and then drain and serve.