Around a week ago a friend from work asked if I’d like a bunch of his surplus radishes. As you will understand, it would have been impossible for someone as frugal as I to refuse such a generous offer, so I candidly accepted, despite not being the most avid fan of radishes. Upon opening the bag left for me in the fridge, I found myself rather impressed by the colour of the brassicas you see before you, having only previously used the shop-bought, perfectly spherical, uniformly red variety. The taste of the vegetables was also far better than I had expected and would clearly be well-matched with something sweet; hence the apple.