Buttered radishes with olive crumbs

By: Raymond Blanc

  • Published: 1 Apr 15
  • Updated: 18 Mar 24

Raymond Blanc’s vegetarian canapé recipe uses fresh spring radishes and, once you have made the olive crumb, can be prepared in five minutes.

  • Makes 16
  • Hands-on time 5 min, oven time 1½-2 hours
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Recipe from March 2015 Issue

Nutrition

Calories
59kcals
Fat
6.3g (3.4g saturated)
Protein
0.1g
Carbohydrates
0.2g (0.2g sugars)
Fibre
0.3g
Salt
0.2g

delicious. tips

  1. Sprinkle leftover olive crumbs on pasta or roast lamb with garlic (adding a few
    chopped anchovies).

  2. Make the olive crumbs up to 5 days in advance and keep in an airtight container at room temperature.

  3. Raymond’s tip: I’ve used French breakfast radishes here as they’re elongated and better for dipping. Make sure the radishes are dry before you dip them, or the butter won’t stick. You could add 1 tsp smoked paprika to the butter to give the radishes a little spice and a wonderful smoky flavour.

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