Anna Jones’s radish recipes

Peppery radishes roast beautifully with dates and preserved lemons, or raw they bring freshness to a herb and sumac saladRadishes, those cheering orbs of bright pink, are at their best now. They are, of course, in their element when simply salted and dipped in butter, but their vibrant tones and crisp, peppered flavour are worthy of playing centre stage, too. Witness these two very different sweet and sour salads; one raw and Turkish-inspired with pomegranate molasses, the other with roasted rad