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Great homemade coffee with James Hoffmann.
Snap peas (or snow peas, if you prefer) and red and white radishes make this a colorful dish that’s also full of crisp-tender texture. With mustard seeds for savoriness and orange for brightness and acidity, plus the sweetness of the peas and the pepperiness of the radishes, this easy-to-make side features layers of complexity. Radishes vary greatly in size, so cutting them into evenly sized wedges helps them cook evenly. Smaller radishes may only require quartering, while larger ones may need to be cut into eighths.
tablespoons salted butter OR extra-virgin olive oil
tablespoon yellow mustard seeds
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