Buttered radishes with olive crumbs

Method

1. To make the olive crumbs, heat the oven to 140°C/fan120°C/gas 1. Lay out the olives evenly on a baking tray and cook for 1½-2 hours until dried.
2. Transfer the olives to a chopping board, then chop finely into crumbs. If the olives are still a bit wet inside, put them back in the oven for 10 minutes or so until dry.
3. Put the butter in a heatproof bowl over a saucepan of simmering water and whisk briefly with a balloon whisk until it resembles a thick, pale sauce. Put the butter in a very small, deep bowl or coffee cup. Hold one radish at a time by the stalk and dip the root end into the butter to halfway up the radish.
4. Put the dipped radishes on a flat plate, sprinkle with a little salt, then leave for a few minutes for the butter to cool and firm.
5. Sprinkle the dried olive crumbs on a serving platter. Put the radishes on top of the crumbs and serve.

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