We’re loving the bunches of pretty radishes in your boxes this week, like Spring baubles. Radishes are delicious just eaten raw and unadorned – so crisp and peppery – or dipped into hummus. Or combine sliced radish with ultra-thinly sliced fennel and a lemony dressing. Use the well-washed leaves in salads too. The recipe we’ve chosen, adapted from Miriam Nice on bbcgoodfood.com, bumps them up to a more substantial protein-rich dish.