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3 Recipes for using up radishes

3 Recipes for using up radishes

Radishes are delicious in salads, but what to do if you find yourself with a surplus, and no mood for another salad? These three recipes have you covered. 

1. Radish, ham and goats’ cheese muffins

Serves: 12. Prep: 10 minutes. Cooking: 25 minutes

Ingredients

  • 260g flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 large eggs, beaten
  • 300ml buttermilk
  • 100g unsalted butter, melted and cooled, divided
  • 200g radishes, chopped
  • 100g ham, chopped
  • 125g goats’ cheese, crumbled
  • Black pepper
  • 50g sugar
  • 1 tbsp fresh rosemary leaves, roughly chopped
  • 1 tbsp fresh thyme leaves, roughly chopped
  • Salt
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 500g radishes, thinly sliced
  • 1 tbsp olive oil
  • 4 trout fillets
  • 4 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 500g radishes
  • 350g frozen peas
  • 2 tbsp drained capers
  • 1 tbsp white miso
  • 1 tsp Dijon mustard
  • 1 tbsp dill, chopped

Method

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

2. Rosemary radish crisps

Serves: 2. Prep: 5 minutes. Cooking: 30 minutes

Ingredients

  • 260g flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 large eggs, beaten
  • 300ml buttermilk
  • 100g unsalted butter, melted and cooled, divided
  • 200g radishes, chopped
  • 100g ham, chopped
  • 125g goats’ cheese, crumbled
  • Black pepper
  • 50g sugar
  • 1 tbsp fresh rosemary leaves, roughly chopped
  • 1 tbsp fresh thyme leaves, roughly chopped
  • Salt
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 500g radishes, thinly sliced
  • 1 tbsp olive oil
  • 4 trout fillets
  • 4 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 500g radishes
  • 350g frozen peas
  • 2 tbsp drained capers
  • 1 tbsp white miso
  • 1 tsp Dijon mustard
  • 1 tbsp dill, chopped

Method

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

3. Roasted trout with radishes and peas

Serves: 4. Prep: 10 minutes. Cooking: 15 minutes

Ingredients

  • 260g flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 large eggs, beaten
  • 300ml buttermilk
  • 100g unsalted butter, melted and cooled, divided
  • 200g radishes, chopped
  • 100g ham, chopped
  • 125g goats’ cheese, crumbled
  • Black pepper
  • 50g sugar
  • 1 tbsp fresh rosemary leaves, roughly chopped
  • 1 tbsp fresh thyme leaves, roughly chopped
  • Salt
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 500g radishes, thinly sliced
  • 1 tbsp olive oil
  • 4 trout fillets
  • 4 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 500g radishes
  • 350g frozen peas
  • 2 tbsp drained capers
  • 1 tbsp white miso
  • 1 tsp Dijon mustard
  • 1 tbsp dill, chopped

Method

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

  1. 260g flour
  2. 2 tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 2 tsp salt
  5. 1 tsp garlic powder
  6. 2 large eggs, beaten
  7. 300ml buttermilk
  8. 100g unsalted butter, melted and cooled, divided
  9. 200g radishes, chopped
  10. 100g ham, chopped
  11. 125g goats’ cheese, crumbled
  12. Black pepper
  13. 50g sugar
  14. 1 tbsp fresh rosemary leaves, roughly chopped
  15. 1 tbsp fresh thyme leaves, roughly chopped
  16. Salt
  17. ¼ tsp paprika
  18. ¼ tsp black pepper
  19. 500g radishes, thinly sliced
  20. 1 tbsp olive oil
  21. 4 trout fillets
  22. 4 tbsp extra-virgin olive oil
  23. Salt and black pepper
  24. 3 tbsp unsalted butter
  25. 500g radishes
  26. 350g frozen peas
  27. 2 tbsp drained capers
  28. 1 tbsp white miso
  29. 1 tsp Dijon mustard
  30. 1 tbsp dill, chopped

Recipes via loveradish.co.uk

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