Photo: Laura Edwards
Wash then cut the radishes into halves or quarters if they are really big. Place a knob of butter in a thick-based frying pan and bring to a medium heat. Add the radishes and slowly cook for 3 minutes until their pink colours dull slightly and bleed into the flesh. Be careful the pan doesn’t get too hot, otherwise the butter will burn. Add the caraway and a sprinkle of salt and pepper then cook for a further 30 seconds to allow the aromas to come to life.
Saute the onion, garlic, courgette, celery, leek, bay leaf and mint stalks for 10 minutes on a low heat. Add 700ml of water, the buttered radishes and the rice. Bring to the boil and simmer for 25 minutes until the rice is soft.
Add the radish leaves, watercress and mint leaves then blend until smooth and a vibrant green. Serve with grated radish and a little knob of butter on top.
The Natural Cook by Tom Hunt (Quadrille, £16)