Organic Icicle Radish, Maldon Salt, Buttered Snow
Pile your intact radishes onto a plate and have beside them a bowl of coarse sea salt and the good butter. To eat, add a knob of butter to your radish with a knife and a sprinkle of salt, then eat.
I'm not sure if Mr. Henderson intended for this recipe to be hilarious but it always makes me laugh. And it also happens to be the best way to eat fresh radishes. I took this "recipe" just one small step further as I was messing around with some tapioca maltodextrin. If you remember I used some powdered butter in a previous post for a king crab dish. I had some powder leftover and also a pile of icicle radishes I needed to use. So I figured it would be kind of amusing to freeze the powder into what took on the texture and temperature of freshly fallen snow and serve it with the radishes, creating "Ice and Snow". I mixed some coarse flaky maldon sea salt into the snow to adhere to Fergus's recipe.