White radish with orange and thyme

Method 

Peel the radish and slice into 6 discs about 1 inch thick each and place in a shallow pan large enough to fit them all in one even layer.

Cover with the orange juice and cook over a medium heat for about 5 minutes, then flip over and continue to cook for another few minutes.

The juice should be nicely reduce to glaze the radish.

Either serve straight away or allow to cool in the juice and keep over night in the fridge until needed and heat in the juice when needed.

Garnish with the thyme sprigs and serve