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SOMETHING TO SAVOUR!

Spring is in the air so step into action with these delightful dishes, courtesy of our resident chef Anna Cairns Pettigrew. This month the key ingredients are onion, radish and spring onion

ROASTED RADISHES

The humble little radish is surprisingly tasty fried in a glug of olive oil. Perfect for serving as a side dish.

SERVES 4 as a side dish

Preparation time: 10 minutes

Cooking time: 15 minutes

■ 450g/1lb radishes, sliced in half

■ 2 large sprigs of thyme

■ Sea salt to taste

■ Olive oil

■ 1 garlic clove, minced

1. Heat a large heavy-bottomed frying pan to high heat and add a generous glug of olive oil, then add the radishes. Using a wooden spatula, flip the radishes in the pan while they brown. Cook for a few minutes, allowing them to caramelise.

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Find the complete article and many more in this issue of Kitchen Garden Magazine - 271 - April 2020
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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine! In this issue: BRASSICAS ARE THE BEST ✪ Meet Carl Walters, winner of the Best Crop category in our annual competition A CUE FOR THE GREAT OUTDOORS ✪ The latest award-winning outdoor cucumber varieties revealed ALL ABUZZ ON THE PLOT Stephanie Hafferty is busy but still finds time to listen to the equally busy bees And much more!