For the cheese course of my Scandinavian supper club menu, I served homemade sourdough crispbreads and Graceburn cheese with a recipe I wrote for June’s edition of LandScape magazine, out now. Made by Blackwoods Cheese Company in Kent, Graceburn cheese is a British soft cow’s milk cheese that is stored in British rapeseed oil, and has a smooth, luxurious texture and a tangy taste. It’s great with crisp breads and the sweetness of the radish relish lifted it up. Here’s the radish relish recipe below, with a Scandinavian twist.
Radish relish
Makes approximately 1.7kg
1kg red radishes, trimmed and chopped
500g carrots, peeled, trimmed and chopped
1 onion, peeled, trimmed and chopped
2 apples, cored and finely chopped
2 tbsp mustard seeds
2 tbsp fennel seeds
2 tbsp caraway seeds
2 tbsp chopped fresh dill
700ml white wine vinegar
450g caster sugar
sea salt
a large sterilised jars
In a very large saucepan, combine the radishes, carrots, onion, apples, mustard seeds, fennel seeds, caraway seeds, dill, white wine vinegar and caster sugar. Season with sea salt and simmer for 2 hrs or until thick and glossy. Fill the jars with the mixture and secure each with a lid. Label and store in a cool, dark place for up to 6 months. Once open, store in the fridge and use within a week.
P.S. To sterilise the jars, fill them a third of the way up with boiling water. Place the lids in a bowl and cover with boiling water. Let stand for 5 mins, then drain all the jars and lids, and allow to air dry.
