Instructions: 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.

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