Serves 4 people as a side • Time: 40 minutes
CONTAINS
Vitamin A, C & K, carotenoids, folate, flavonoids
YOU NEED
2 bunches breakfast radishes with tops on
6 red or green chicory heads, halved lengthways • 90ml tablespoons unsalted butter, melted • 2 tablespoons olive oil • 2 tablespoon runny honey
a generous squeeze of lemon juice • 1 sprig thyme, leaves removed
sea salt flakes • freshly ground black pepper
Preheat the oven to 190°C/375°F/Gas 5. Cut the tops off the radishes, trim the leaves and set aside. Halve or quarter the radishes so they are roughly the same size and place in a baking tray with the chicory halves. Whisk together the butter, olive oil, honey, lemon juice, thyme and salt and pepper. Pour over the vegetables and toss. Roast for 25–30 minutes until tender, shaking the pan once or twice during cooking. As soon as the vegetables are cooked, add the radish leaves to the hot pan and toss until wilted. Season to taste then serve.