Salt&theRadish

Summer Fennel

It's July. A balmy 17 degrees and cloudy with showers. The British summer is well and truly here. And with it comes our first crop of fennel. Fennel can be picked into Autumn but I think it is at it's best right now, chopped and eaten raw in a salad with a lemon dressing and some herbs...

Why we like to feel the burn.

Salt & the Radish loves a bit of chilli. I came to the realisation last week that I cook with it a lot. I eat a lot of Asian food so that goes without saying but I also add it to salads, most rubs I make for meat and sometimes with breakfast. Hot sauce with eggs? Yes please...