Roasted radishes in brown anchovy butter

Method

1. Fry the bacon lardons in a dry medium frying pan over a medium-high heat until crisp, then set aside. Melt the butter in a small saucepan over a medium heat, then cook for 5 minutes or until you see brown flecks in the bottom of the pan. Set aside to cool for 5 minutes.
2. Pound the anchovies and lemon juice to a paste in a pestle and mortar. Stir into the melted butter.
3. Put the radishes in a large roasting tin, then pour over half the anchovy butter and toss. Keep the remaining butter warm over a low heat. Roast for 20 minutes, tossing halfway through. Toss with the rest of the butter, the fried bacon and chives, then serve with lemon wedges.