Method

• First thing, wring the prepared radish out in a clean tea towel until it is dry and fluffy, discarding the liquid or use it next time you make an aioli for an interesting twist
• Combine everything else in a bowl and blend well, checking the seasoning as you go
• Pack into a sterilised jar and top with a round of waxed paper before capping
• Serve as a starter with a good crusty bread or use in sandwiches in place of plain butter