This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese.
250g/9oz summer radishes, trimmed, cut into 0.5cm/¼in thick slices
½ lemon, zest and juice only
½ orange, zest and juice only
2 tbsp granulated or caster sugar
25g/1oz butter
salt and freshly ground black pepper
water, to cover
Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients.
Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully).
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