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The best food is made for savouring with loved ones

- by Hetty Lui McKinnon,

Ginger-soy radishes & red onions

SERVES 2-4

2-3 bunches red radishes (about 12-18 radishes), with leafy tops (see note)

40g (2 tablespoons) butter, melted

2.5cm piece of ginger (about 20g), grated

1 garlic clove, grated

1 tablespoon soy sauce or tamari

2 teaspoons maple syrup

2 teaspoons rice vinegar

Extra virgin olive oil

2 small red onions, cut into thin wedges

Sea salt and freshly ground black pepper, to season

2 spring onions, trimmed, thinly sliced

1 Remove greens from radishes, then wash and dry them well. Tear them up and set aside.

2 Cut large radishes into quarters and halve the smaller ones.

3 Place melted butter in a bowl. Add ginger, garlic, soy sauce or tamari, maple syrup and rice vinegar, whisking until smooth.