WHEN a friend admitted that she was snowed under with radishes, she asked for help. Due to a moment of madness her husband had planted a couple of packets at the same time just before departing for an overseas holiday, only to discover on their return an allotment almost overrun with this peppery vegetable. What could they do with them? She accepted that they were nice little nibbles that could be enjoyed with a glass of wine at the end of the day, but there was a limit to how many raw radishes they could get through. I suggested she added them to a stir fry, for although radishes lose much of their peppery taste when cooked, they still have a useful role to play in this dish.

For two hungry people, you will need: A large handful of freshly harvested radishes (at least eight but more if you wish) The tops of the radishes, with stalk trimmed away.

Two chicken breasts - skinned and sliced Flour to coat raw chicken One clove garlic - chopped fine One small onion - chopped fine Few sprigs parsley - chopped fine One teaspoon horseradish sauce Quarter pt chicken stock Oil to fry chicken Salt and freshly ground black peppercorns to season Method: Slice the chicken and toss it in seasoned flour Wash the radishes, trim and cut into four Slice up the radish tops into strips Heat enough oil to cover the bottom of a large frying pan. When it has reached full heat, toss in the chicken slices and allow to fry until they begin to brown Add the radishes, garlic, chopped onion, parsley and radish tops to the pan and cook for about three minutes, until the radishes show signs of softening Pour in the chicken stock and a teaspoon of horseradish sauce, allow to bubble for a moment, taste, adjust seasoning, adding a little more horseradish if you wish, then remove from heat and serve with rice or new minted potatoes.