Smashed Radishes

Mum made these at Christmas, and I finally got it together to make them at home. My grandfather used to make them for Christmas every year, and it just wouldn’t be Christmas without them, even though he is gone. George was a really, really good cook – he could taste a dish in a restaurant, and then replicate it perfectly at home. Or even improve on it. Though we usually struggled to get him to go to restaurants, because he complained that he could do better himself. He was usually right, but he needed an army of staff to clean up after one of his banquets!

Because of his amazing talent at mimicry and invention, I have no idea if this recipe is stolen or made up, but it is awesome, and you should try it, even if you aren’t mad about radishes. Like me.

Smashed Radishes

1 bunch radishes, washed, tops and tails given to a bunny
1 heaped teaspoon brown sugar
1 tablespoon sesame oil
2 tablespoons finely grated ginger – young ginger if you can get it
Soy Sauce to cover

You’ll need a large cleaver to lay flat over the radish so you can bash your fist down to smash the radish. If you’re going to be eating them soon, go for more smashing, if you have a day to marinade, you can get away with less bashing. I usually chop larger radishes in half or quarters before smashing.

Once your radishes have been subdued, put them in a steep sided bowl, and add remaining ingredients. Leave in a warm spot for at least an hour to congregate, or overnight in the fridge.

Eat! Keeps for a few days in the fridge.