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