For shallow frying:vegetable oil½ tbsp(firmly packed) each thyme, sage, basil and rosemary20 gmsea salt flakes120 gmsoftened unsalted butter1 bunchFrench breakfast radishes, trimmed and halved
Heat 1cm oil in a saucepan over medium-high heat, add herbs, fry until crisp (1-2 minutes), strain through a heatproof sieve (discard oil) and transfer to a mortar and pestle. Add salt and pound until coarsely ground, then set aside.
Beat butter in an electric mixer until pale and fluffy (4-5 minutes). Pipe onto radishes using a piping bag. Serve with herb salt.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.