Name: Radishes and turnips with yoghurt dip and cornmeal crackers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Radishes and turnips, such as watermelon radish and baby Japanese turnips, to serve; Herb and yoghurt dip; 280 gm (1 cup) thick plain yoghurt; 1 tbsp finely grated pecorino; Finely grated rind of ½ lemon; 1 tbsp finely chopped herbs, such as flat-leaf parsley, chives and lemon thyme; Cornmeal crackers; 185 gm (1 cup) cornmeal (fine polenta); 150 gm wholemeal flour; ¼ tsp bicarbonate of soda; 1 tsp smoked paprika; 70 gm butter, diced; 100 gm coarsely grated cheddar; 100 ml reserved whey from yoghurt dip (top up with water if necessary)

Radishes and turnips with yoghurt dip and cornmeal crackers

A light snack that strikes just the right balance between virtuous and tasty.

Serves 6

Prep

20M

Cook

15M

Total

35M

“Autumn is a perfect time for radishes – they grow quickly in the still-warm soil, but the cool, even weather keeps them sweet and crisp,” says Paulette Whitney. “We often pull them up, wipe them on our jeans, and snack as we walk the garden, but they’re equally delicious given a little more attention. We’re lucky enough to have Painted Mountain grinding corn in our pantry, but a high-quality cornmeal will work too.” The cornmeal crackers here are inspired by Jude Blereau’s recipe.

Ingredients

Radishes and turnips, such as watermelon radish and baby Japanese turnips, to serve

Herb and yoghurt dip

280 gm (1 cup) thick plain yoghurt

1 tbsp finely grated pecorino

Finely grated rind of ½ lemon

1 tbsp finely chopped herbs, such as flat-leaf parsley, chives and lemon thyme

Cornmeal crackers

185 gm (1 cup) cornmeal (fine polenta)

150 gm wholemeal flour

¼ tsp bicarbonate of soda

1 tsp smoked paprika

70 gm butter, diced

100 gm coarsely grated cheddar

100 ml reserved whey from yoghurt dip (top up with water if necessary)

Method

1.For yoghurt dip, combine ingredients in a bowl, transfer to a sieve lined with muslin and place sieve over a bowl to drain in the refrigerator until thick (2-3 hours). Reserve whey for crackers, season yoghurt to taste and keep refrigerated.

2.For cornmeal crackers, preheat oven to 180°C. Combine cornmeal, flour, bicarbonate of soda, paprika and ¼ tsp sea salt in a bowl. Rub in butter with your fingertips until it resembles coarse breadcrumbs, add cheese and toss to combine, then add whey and stir until just combined. Knead gently, then form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes to rest. Roll out dough on a lightly floured surface to 2mm thick. Slice into 3cm strips, then cut these into 8cm-10cm lengths. Bake, swapping trays halfway, until golden (15 minutes). Cool on tray for 5 minutes then transfer to a wire rack to cool completely. Makes about 36 crackers.

3.Peel and slice larger radishes and turnips, leaving baby ones whole with tops attached, and serve with crackers and dip.