A frugal recipe for pan-roasted radishes, leaves and all | Waste not

Lots of root veg has edible leaves – including radishes. Try them out in this Middle Eastern dish

Roots, including beetroots, carrots, radishes, etc, grow with a plume of stalks and leaves that are versatile, easy to prepare and nutritious, much like any other leafy green or herb. It’s important to eat root greens to make full use of the resources, labour and fuel that’s been used to farm them, and roots sold with their greens attached are likely to be very fresh (the leaves perish quickly), so are also likely to have been farmed relatively locally. They can cost more than stored roots, but that’s reduced or even mitigated if you use the whole plant.

In the recipes for my new book, Eating for Pleasure, People & Planet, nothing is peeled, trimmed or composted unless it’s inedible. The result is a climate-friendly diet that saves money through reducing food waste in order to buy better farmed and more flavourful produce in recipes such as this one.

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