Spring food is finally here! Radishes are one of the first spring garden foods, as they mature quickly and can be planted as soon as the soil can be worked. I think they are absolutely beautiful, but the flavour leaves a bit to be desired by many. Enter butter. Radish and butter are a match made in heaven. Just think of afternoon tea sandwiches. The salty, creaminess from the butter goes perfectly with the crisp crunch of the radish.

If you can't find any chervil swap for basil, or even just plain butter will work. Or perhaps try making another flavoured butter, like chive flower butter, anchovy and herb butter, herb butter, black olive butter, or chive butter. Or why not try making radish butter.

Radishes with Chervil Butter

1/4 cup salted butter, at room temperature

1-2 Tbsp minced fresh chervil

1 bunch radishes, chilled

To make the chervil butter, in a small bowl, stir together the butter and minced chervil until well mixed and creamy. Remove the roots and tops of each radish, then halve them.

Using a knife or a pastry bag fitted with a tip, pipe a small amount of butter in the center of each half.