"Radishes are so beautiful but most people run out of ways to use them," says Alvarez. "Shaved in a salad is the obvious thing, but have you ever tried cooking them? Roasted in a foil packet with bone marrow butter with veal… yum. You'll be surprised how delicious they can be. Use a mix of different radishes if you can."
- 50 gm bone marrow (see note)
- 50 gm softened butter
- 1 garlic clove, crushed
- 1.5 kg (about 3 bunches) radishes, trimmed
- 1Bring a charcoal barbecue to medium heat. Process marrow, butter and garlic in a food processor until smooth, press through a fine sieve, season to taste and set aside.
- 2Place radishes in the centre of a large piece of foil, add a little marrow butter, wrap to enclose with seam at the top and grill until steam starts to escape (15-20 minutes). Cook for another few minutes, then transfer radishes directly onto grill (reserve juices) and grill, turning occasionally, until brown (4-5 minutes). Transfer to a platter, pour on juices and serve with extra marrow butter.
Note Marrow bones are available from butchers, but you may need to order them in advance; ask for them to be split. Soak them overnight to remove blood, then scoop out the marrow. Drink suggestion by Franck Moreau