Often overlooked, radishes are one of the most versatile vegetables of the season.
Known for their crisp texture and peppery bite, radishes bring freshness, colour and depth to a wide variety of dishes. While they're commonly enjoyed raw in salads, roasting or charring them transforms their flavour, creating a subtle sweetness that pairs beautifully with creamy, comforting ingredients.
This month, Chef Conor Hartnett showcases radish in a completely different way, serving charred heritage radishes over silky parmesan polenta, finished with fresh radish leaves, toasted hazelnuts and a rich balsamic glaze.
Simple, seasonal ingredients prepared with care.
Why We Love Radishes
Radishes may be small, but they're packed with flavour and nutritional benefits.
Health Benefits
- High in Vitamin C to support immune health
- Naturally low in calories
- Rich in antioxidants
- A good source of fibre
- Contains potassium to support heart health
- Radish leaves are also edible and packed with nutrients
Ingredients
Polenta
- 250g quick-cook polenta
- 1 litre vegetable stock
- 150ml whole milk
- 40g butter
- Salt and cracked black pepper
Charred Radishes
- 2 bunches heritage radishes
- 2 tbsp rapeseed oil
- 2 cloves garlic, crushed
- Small handful thyme leaves
- Sea salt
- Black pepper
Garnish
- Mixed salad leaves
- Aged balsamic glaze
Method
Prepare the Polenta
- Bring the vegetable stock and milk to a gentle simmer. Slowly whisk in the polenta, stirring continuously to prevent lumps.
- Cook for approximately 5–8 minutes until smooth and creamy before stirring through the butter. Season to taste.
Char the Radishes
- Trim and halve the radishes.
- Heat the rapeseed oil in a heavy frying pan until hot. Add the radishes cut-side down and cook until deeply caramelised.
- Add the garlic and thyme during the final minute of cooking, allowing the flavours to coat the radishes without burning.
- Season well.
Assemble
- Spoon the warm polenta into shallow bowls.
- Arrange the charred radishes on top before scattering over fresh salad leaves.
- Finish with a generous drizzle of aged balsamic glaze and garnish with micro herbs if desired.
Chef's Tip
"Radishes are often associated with salads, but cooking them completely changes their character. Charring softens their peppery bite while bringing out a natural sweetness that works beautifully against rich, creamy polenta."
Sustainability Tip
- Use the whole vegetable.
- Radish leaves are often discarded despite being completely edible. They can be added to salads, blended into pesto, wilted into soups or used as a fresh garnish, helping to reduce food waste while making the most of seasonal produce.
