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a bunch of pink radishes
2 tablespoons olive oil
1 red onion, finely sliced
the zest and juice of 1⁄2 unwaxed lemon
200g podded fresh peas (or frozen)
a small bunch of mint
4 slices of good bread such as sourdough
100g soft goat’s cheese or ricotta (optional)
a few allium flowers, or chopped chives (optional)


Classic Purple

Filed in Recipes


This is a recipe for
Anna Jones’ book ‘The Modern Cook’s Year - it’s one that I have also been drawn to whilst flicking through the seasons - it’s maybe the world’s prettiest sandwich? I have almost all of these fresh ingredients growing in my garden at the minute so of course I had to give it a whirl. What a riot of colour!


Apron on.

Preheat your oven to 200oC/180oC fan/gas 6.

Put the radishes, keeping the tops intact (if you have them), on a baking tray, drizzle with olive oil, season with salt and pepper, then roast in the oven for 20 minutes, or until the tops are crisp and the radishes have turned a softer, more mellow pink.

Put your sliced onion in a little bowl with a good pinch of salt and the lemon juice. Scrunch it all together with your hands. Leave to one side to continue to lightly pickle.

Pour boiling water from a kettle into a small saucepan, add a pinch of salt. Cook the peas for a few minutes, then drain. Mash them a little with a potato masher. Add the lemon zest, then a good pinch of salt and black pepper. Finely chop most of the mint (saving a few little leaves for later) and stir through the peas.

Once the radishes are roasted, toast or griddle your bread. Drizzle with a little olive oil. Pile the peas on the toasted bread, drain the now-bright-purple onions from their liquid and dot on top of the peas. Crumble the goat’s cheese on top and scatter with radishes. Finish with the remaining mint, and some allium flowers or chopped chives, if you like.

Enjoy with a glass of cold rosé in the sunshine!

Sarah x

Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones