Fresh radishes complete with
Finest unsalted butter
Wash the radishes and trim the tail and the top of the leaves if they are
long. Cut a chunk of butter into 1cm cubes. If you have a pair of butter
pats, soak them in cold water and then roll each cube into a ball, and drop
then into a bowl of iced water.
To serve: Put 7 or 8 chilled radishes on each plate, add 2 or 3 butter
balls and a little mound of sea salt.
Serve fresh crusty bread as an accompaniment.