Grilled miso radicchio
Foods with a sour or bitter note are a great way to kickstart a meal: radicchio and radish pair here in pink and red technicolour, and are tempered by the sweetness of miso and honey. I sometimes use dairy-free cheese for the vegans at the table – Kinda Co makes my favourite.
300g radishes with their tops, larger ones halved
6 tbsp extra-virgin olive oil
1 tbsp white miso
1 tbsp honey
Juice and zest of 1 lemon
1 red chilli, finely chopped
Flaky sea salt and black pepper
2 radicchio, each cut into 6 wedges
100g manchego (optional)
1 handful parsley, leaves picked
Heat the oven to 190C (170C fan)/gas 5 and put the radishes on a large oven tray in a single layer.
Whisk the oil, miso, honey, lemon juice and zest, and the chopped chilli in a small bowl, then pour half of the dressing over the radishes with some salt and pepper, and toss everything together.
Roast for 15 minutes, until the radishes are beginning to turn golden, then remove and turn the oven to a high grill setting.
Mix the radicchio wedges with a little of the remaining miso dressing, then put under the grill for four to five minutes, until everything is slightly charred and tender.
Serve on a large platter with the few remaining spoonfuls of dressing, shavings of manchego, the parsley leaves and some salt and pepper.
IMAGE: Louise Hagger for The Guardian