Veggie ravioli

Preparation

1. Wash, peel and dice the carrots.
2. Wash and dice the Granny Smith apple.
3. Melt the butter in a heavy pan and add the diced carrot and apple.
4. Cover and cook on a low heat for 30 mins, stirring from time to time.
5. Blend to make a smooth purée, add the juice of a lemon and adjust the seasoning.
6. Wash the black radish and slice very thinly, using a mandolin (the slices should be leaf-thin).
7. Place the radish slices on a dish and, with a spoon, put a little purée in the centre of each slice. Fold over the edges of the radish slices to make a three-pointed star.
8. Serve chilled as an appetizer.