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Photos: Supplied As with anything in the kitchen, success is in the quality of the ingredients. Radishes are quick and easy to grow and add a deliciously peppery spiciness to salads and sides.

Spring is growth. The natural world revives and re-energises after the dormant winter months. Seedlings sprout, lambs frolic, bees buzz.

And just as the weather warms, things start heating up down on the farm. Everyone gets busy germinating, planting, feeding, mulching, cleaning, repairing and generally taking care of business.

It's hungry work. But there's little time to retreat to the kitchen. Now, more than ever, we need recipes that are short on prep and high in deliciousness.

Radishes aren't usually top-of-mind when it comes to vegetables to love, but I reckon they are vastly underrated. Cute and crunchy, they are a gorgeously spring addition to a plate. And if it's true that we eat with our eyes, they are definitely up there in the prettiness stakes.

Radishes are hardy plants that produce a crisp, peppery, bulbous root eaten raw or cooked. The whole plant is delicious, from root to leaves, but the smaller the root or leaf, the more piquant it will be.

Radishes mature quickly and can be given short-term residences, acting as a quick filler crop, unless sown repeatedly every two to three weeks for a continuous supply. Some gardeners like to grow them in rows alongside carrots, turnips or beetroot, all of which are best grown quickly - that is to say, their growth should not be halted by lack of water or hot, dry weather, or their taste will be inferior, and their crispness will be crisp-less.

Sow seeds directly into loose (not compact), stone-free soil in full sun. In clay soil, plant in raised beds filled with a mix of topsoil, sand and compost. Avoid fresh manure or highly nitrogenous fertilisers, as these will encourage leaves rather than roots. Longer varieties, such as daikon (white radish), require a deeper soil to accommodate their roots, so dig the soil to about 30cm to ensure it is loose.

There is all manner of radishes to choose from, from the golf ball-sized Cherrybelle to the baseball-sized German Giant, and the 5cm-10cm-long French Breakfast to the 15cm-long × 3cm-wide heirloom Fire Candle. The latter has an almost fluorescent red skin, while French Breakfast has cute rose-scarlet oblong-shaped roots with white tips.

There is also the white radish, daikon, which is extremely cold hardy. The edible part of the daikon root may be 15cm-30cm long, but the very thin taproot which breaks off when the plant is pulled from the ground can grow as deep as 1.2m or more. Thin seeds to 5cm for smaller varieties and 10cm-15cm for larger daikon.

Roasting radishes removes some of their pepperiness and leaves you with tender, juicy little morsels. Use different coloured radishes for a great-looking side.

Prep time: 5 minutes Cook time: 20 minutes

2 bunches radishes 50g streaky free-range bacon, thinly sliced 4 shallots, cut in half lengthwise 1 small bunch tarragon, leaves picked and roughly chopped 1 small bunch chives, finely chopped

Preheat oven to 200degC fan bake. Line a large oven tray with baking paper.

Wash the radishes well. Trim off their ends and cut any larger ones in half.

Toss radishes, bacon and shallots together with a good drizzle of olive oil and a pinch of sea salt and freshly cracked black pepper on the prepared tray.

Roast for 18-20 minutes, turning once until caramelised and the bacon is crispy.

Scatter the herbs over the radishes and toss to combine before serving.

With its sweet, delicate peas, snow peas and Japanese-inspired sesame dressing-to-die-for, this fresh, crunchy salad is the essence of spring. To make it more substantial, add avocado and serve with grilled salmon. If you don’t have radishes, baby turnips work equally as well (although they don’t have the same pretty colour).

½ cup freshly podded peas 100g snow peas 1 large cucumber 4-5 radishes (of any kind, I used Watermelon and Sparkler) 1 baby bok choy Dressing:

2½ Tbsp sesame seeds 2½ Tbsp mayonnaise or Kewpie mayonnaise 1 Tbsp rice vinegar 1½ Tbsp soy sauce ½ tsp sesame oil ½ tsp finely grated ginger 1 small clove garlic, finely minced

Toast sesame seeds in a dry frying pan (with no oil) over medium heat for about 2 minutes until golden, moving around the pan frequently to avoid burning.

Set aside 1-2 teaspoons of the seeds in a small bowl (for garnish), then crush the rest in a mortar and pestle until they form a paste.

Combine the paste with all the remaining dressing ingredients and whisk together until smooth. Leave to stand for 5-10 minutes while you cut the vegetables (the dressing will thicken slightly).

Bring half a kettle of water to a boil. Put snow peas and peas in a heat-proof bowl. Fill another bowl with iced water. Pour boiling water over the peas and leave for 1 minute, then drain and plunge into the iced water (this process lightly cooks them but keeps them fresh and crunchy).

Chop the cucumber and finely slice the radishes and bok choy (stem and leaves). Place all vegetables in a serving bowl.

Just before serving, drizzle the vegetables with the sesame dressing and sprinkle over sesame seeds.