Lou saussoun

Put the almonds, fennel seeds, anchovies, mint, garlic and some freshly ground black pepper into a food processor. Whizz, gradually adding the oil, to make a coarse paste. Add the lemon juice, to taste. If the mixture is stiff, add a little water to loosen it, then taste again. Scrape into a bowl.

Wash the radishes, put them into iced water to make them crisp, then transfer to a plate. Serve with the purée for dipping and scooping.