Radishes are great pickled, which is what chef James does with them in this week’s Veg Hack. The leaves are great to eat too – don’t waste them! James cooks these up with garlic, soy sauce and toasted peanuts, to serve with the sweet pickled radish for a really simple dish that uses the whole vegetable.
Read an exclusive cover interview with Dragon's Den star Deborah Meaden, plus explore fairness in the supply chain and celebrate our fifth birthday with our favourite reader letters. Wicked Leeks issue 12 is out now.
Protecting the future of British food
Riverford is on a mission to tell supermarkets: it's time to get fair about farming. Click to find out more.
Organic, regenerative and agroecology: What's the difference?
Find out what three main routes to sustainable farming actually mean and how to support them.