A rhapsody in radishes

The last little while has been all sorts of crazy – in the best possible way. I've finally decided to take my life-long love of interior design seriously and Do Something About It. So as a starter for ten, I agreed for my dear friend and creative partner Cathy Pyle to photograph my flat for Apartment Therapy. All of which sounds deceptively easy. In reality it has meant a snag list that has entirely consumed a month's worth of weekends, trying to organise urgent deliveries of upholstery supplies in snatched breaks between patients at work, and generally losing track of which end of the day is up. (But my gosh, I've had so much fun!)

Anyway, what on earth does any of this have to do with radishes? Well, here's the thing: when we're busy it is just so very easy to just shove a ready-meal in the oven, right? And I'm not judging (people in glass houses and all...) But I love cooking, and I love it even more when I take the time to cook after I've been hectically immersed in other things all day. So tonight, rather than settling for something less than nourishing, I dug out one of my old faithfuls, a quick and easy supper, tweaked from Diana Henry's fabulous A Change of Appetite (which you really need to go and buy right now if you don't already have it). And honestly, even just chopping the radishes made me happy. Though unfortunately I ate it all far too quickly and joyfully to even think about a photo. Sorry about that.

Poached eggs with Puy lentils and radish salad (for 1)

2 eggs
100gm Puy lentils
300ml veg stock (or 3x the volume of the lentils)
a good handful of radishes (or maybe three good handfuls), sliced
3 spring onions, sliced
2 teaspoons capers
a handful of fresh mint, shredded
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dijon mustard
Salt
Freshly ground black pepper

Rinse the lentils to rid them of any remaining husks. Boil in the veg stock until al dente (approx 15 minutes). Meanwhile make the salad by mixing the sliced radishes, spring onions, capers and mint. Make a vinaigrette with the oil, white wine vinegar, mustard, salt and pepper. Toss half into the radish salad, reserve the rest. Poach the eggs to whichever consistency you prefer (I tend to poach mine in barely simmering water, with a dash of white wine vinegar, for 4 minutes  so that the yolks ooze into the lentils). Serve the lentils, tossed in the remaining vinaigrette, with poached eggs on top, and garnish with the radish salad.