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Light fresh summer salad

Love the Crunch summer salad

Crunchy Superfood Salad with Peanut Dressing

Celery and roquefort dip

Spring onion, celery and Roquefort dip

cider roast celery recipeGroup-1@2x-300x300.fw

Cider Glazed Roasted Fenland Celery with Crispy Parmesan Topping

roast pheasant with celeryGroup-1@2x-300x300.fw

Pot Roast Pheasant with Fenland Celery, White Wine & Fennel Seeds

Radish and cucumber sandwich

japanese rare steak and radish roll recipeGroup-1@2x1-300x300.fw

Japanese style Radish and Rare Beef Roll-ups

Spring onion rarebit

Spring onion rarebit

radish and soft cheese canapés recipeGroup-1@2x1-300x300.fw

Polish farmer’s radish and soft cheese canapés

radish butter with egg soldiers recipe

Radish Butter on Rye Toast with Soft-boiled Eggs

Group-1@2x1-300x300.fw

Radish Bloody Mary

quick vegetable stir-fry recipe

Quick Vegetable Stir-fry

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Radishes, like those little pots of cress, are one of the overlooked pleasures of the British vegetable repertoire. There are three main kinds of summer radish. Most familiar to us in this country are the almost-spherical globular varieties, which include our common radish, and tend to sweetness. Then there are the French breakfast radish type, longer and blunt-ended with a distinctive white tip. They are less sweet, sometimes with a faint bitterness. Radishes have only one calorie each, so if, like me, you have one too many good meals under your belt, then snack on them plain or dipped in Greek yogurt with a sprinkling of toasted sesame seeds and salt.

Xanthe Clay – Food writer for the Daily Telegraph
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