Surprisingly a member of the cabbage family. It is a small root vegetable with a tiny globe shaped root. Radishes are instantly recognisable from their bright red, glossy skin and are known for their sharp, peppery taste that stimulates the appetite. Radishes are an excellent source of vitamin C and potassium.

Rinse and slice the bulbs to add crunch, colour and spice to a salad

Small radishes can be served chopped or whole

The young leaves of a radish can also be cooked like spinach to add to salads or soups

Choose bunches of radish with bright red roots that are free of spots and cracks, fresh radishes should be firm when pressed. The leaves should also be bright green and appear fresh. Radishes may also be sold without the leaves in separate bags. To store the vegetable, place in the crisper section of the fridge and use within a few days.

Add sliced radishes to stir-fries to add extra crunch and flavour

Roast whole radishes with other vegetables such as onions, parsnips and potatoes

Make a quick radish salad with chopped radishes, onion, chopped mint and parsley, seasoned with lemon juice, olive oil and salt

Radishes are also a great healthy snack eaten on their own