Carrot-sized Radishes...!

Forget those tiny half-bite radishes, and grow some you can really get your teeth into! And if you think these are big, you should have seen those we dug up the day before!

This the German salad radish, Raphanus sativus 'Ostergruss Rosa'. Not only superb in salads, but the perfect nibble to go with your glass of beer.

We've been growing these for a couple of years now, and they really are delicious. Fast and easy to grow, they're always the first spring veg we harvest, along with early salad leaves. In a few days, we'll be sowing again for a summer crop. If you haven't grown them before, give them a try - you won't be disappointed!

Yummy Green Bean Salad

Our bean plants are producing fruit like there's no tomorrow! We've also got lots of mint, so here's a salad I'll be making tonight:

Serves 6 to 8

600g trimmed green beans (if very large, cut into manageable lengths)
3 tbsp olive oil
2 large garlic cloves, thinly sliced
1 tbsp balsamic vinegar
3 tbsp fresh mint, chopped

1. Steam the beans for 10 minutes, then refresh under cold running water. Shake well and pat dry. Leave to fully cool.

2. Heat 1 tablespoon of the oil in a small pan, add garlic and fry quickly till crisp and lightly golden. Leave to cool.

3. Whisk together remaining oil, vinegar, salt and pepper, and stir in the mint. Pour the mixture over the beans and mix well.

4. Tip into a serving bowl and scatter over the garlic in its oil. Chill if desired.

Steps 1 and 2 can be done the day before if wanted – put the beans and garlic (in its oil) in separate bowls, cover with cling film and store in the fridge.

Enjoy!