May brings colours, textures, new smells and new growth. There’s a lot to be inspired by in Cornwall in May. The coastal paths are lined with the pinks of Sea drift and the delicate coconut aroma of the deep yellow Gorse fills the air. There’s so much new life popping up it’s great!

I’ve recently started gardening and I take a spontaneous approach to it - if I like the look of something it’s planted and I wait to see what happens. In raised beds there are now rows of a few favourites: spinach, lettuce, sage (for the bees) , beetroot, carrots and radishes- these are surprisingly easy to grow. I’ve just harvested my first crop.

They are beautiful, these purple and pink jewels at the end of their leafy crowns are a joy but what to do with them apart from salads and pickling? Firstly I draw them.

Consult The Chef

A visit to Kota Restaurant to meet with Chef Jude Kereama. As artist in residence at the restaurant it’s great to meet up and find out what’s inspiring Jude. Today he talks about a family tradition of foraging for Three Cornered Leek, abundant along the lanes; tasty Wild Garlic lining woodland floors and of picking Elderflowers to make cordial.

He’s working on new ideas in tune with what’s in season. I ask him what he would do with radishes?

Have you tried them cooked? Jude asks, “they are sweet” or “try them iced and dipped into sea salt, eat them with a wild garlic salad cream they are delicious”. He writes this down.

Pickled Wild Garlic Buds, Mylor Prawns - A Peep At Jude Kereama’s Menu Planning

I’m inspired by what’s in my garden and getting a take on what a chef would do is exciting.
Strawberries, Elderflower, Yuzu, Shiso, White Chocolate, “Salty fingers” (whatever those are…), Turbot, Champagne, Pickled wild garlic buds - it all sounds exciting. Wild garlic appears to be a star ingredient.

We talk about the importance of how food is sourced and what’s involved in our food industry. Growing my own vegetables feels like a small step towards my own food production.

A Handful Of Goodness - Vitamins B and C

I read that radishes are good for people suffering with high blood pressure or diabetes. They are full of antioxidants and minerals including calcium and potassium. They are great for the liver and stomach function and good for blood flow. Bring on the radish!

I venture home and try a hot dish called Mullanghi- a quick stir fry curry from Southern India.

Yes, the radishes are sweet when cooked and using the leaves as well makes this a substantial dish. From garden to table feels great.

What will you do with your radishes? I’m off to find some wild garlic!