85 g goat's butter, at room temperature
140 g soft creamy goat's cheese
1½ tbsp celery salt
1½ tbsp celery seeds
600 g mixed radishes
- In a bowl, beat the goat’s butter with an electric whisk until pale and fluffy. Add the cheese and beat again for 1 min until blended. Scrape into a bowl and leave at room temperature until ready to serve.
- Mix together the celery salt and seeds, and pop into a smaller bowl or saucer alongside the whipped goat’s butter.
- To serve, wash the radishes well, then pile onto another plate for dipping and dunking.