CHINESE PORK AND LETTUCE ROLLS

Serves 2 as a main dish or 4 as a side dish or snack.

1 little gem lettuce
a few bamboo shoots
100 ml (4 fl oz) chicken stock
2 tablespoons vegetable oil
2 teaspoon cornflour
2-3 mushrooms, finely chopped
1 tablespoon dry sherry
50 g (2 oz) finely chopped celery
1 egg
200 g (7 oz) pork (or chicken) mince
pinch of salt
1 tablespoon soy sauce

Wash and dry the lettuce, then peel off the larger leaves and place them on a serving dish. Put them in the fridge. Chop the bamboo shoots and mushrooms and set them aside. Mix together the mince, egg, soy sauce 1 teaspoon of the cornflour. Set aside. Combine the sherry, half the stock and the salt. Add the remaining cornflour to the remaining stock, and blend well. Heat a wok then add the oil. Cook the mince mixture, stirring constantly, for about 5 minutes. Add the mushroom mixture and cook for a further two minutes, again stirring constantly. Stir in the sherry mixture and the cornflour mixture. Add the celery and stir, until the celery is heated through. Place the mince on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. Eat them with your fingers.

LETTUCE AND TARRAGON SOUP

Iceberg lettuce can be surprisingly versatile! Serves 4.

1/2 iceberg lettuce, finely shredded
1 onion, finely chopped
50 g (2 oz) butter
1 clove garlic, crushed
25 g (1 oz) plain flour
600 ml (1 pt) chicken stock
150 ml (1/4 pt) skimmed milk
1 tablespoon fresh tarragon
salt and pepper
150 ml (1/4 pt) natural yoghurt
tarragon leaves to garnish

Fry the onion gently in the butter for 3-4 minutes, add the garlic and flour and stir over the heat. Gradually stir in the stock and milk and bring to the boil. Add most of the lettuce and the tarragon, and season to taste. Simmer for 20 minutes. Blend the soup in a liquidiser until smooth. Return to a clean pan and heat; add the yoghurt and remaining lettuce and continue to heat through, stirring. Garnish with tarragon leaves and serve piping hot.

BARBEQUED LETTUCE

Not ready for salads yet? Then cook your lettuce! Little gem lettuces are perfect for outdoor or pan-grilling. Cut them in half lengthways, leaving the bases on. Brush with oil, season with salt and pepper, and place cut-side down on a hot barbecue or griddle pan. Cook for a few minutes, until they are tender. Now serve drizzled with a gorgeous dressing, like honey-mustard vinaigrette or smashed anchovies mixed with mayo and lemon juice - and sprinkle with Parmesan cheese.

PUREED SPRING LETTUCE AND PEAS WITH FRESH HERBS (OR POSH MUSHY PEAS)

Cooked lettuce is delightful. Increase the peas or double the recipe for more servings. Serve with white fish. 4 side servings

1 medium yellow or white onion, chopped
2 medium garlic cloves, chopped
2 tablespoons butter
1 head green lettuce, ends discarded, chopped
2 tablespoons water
200 g frozen peas, thawed
½ teaspoon salt
½ tablespoon fresh lemon juice
2 teaspoons chopped fresh herbs, such as tarragon, thyme, mint or parsley

Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring occasionally, for 5-7 minutes or until softened. Add the lettuce and water, and simmer, covered, until the lettuce wilts, about 5 minutes. Stir in the peas and cook until they are heated through, stirring, for 4 minutes. Coarsely puree in a food processor or blender, and transfer the mixture back to the pan. Cook over a medium heat, stirring, until heated through, then stir in the salt, lemon juice and herbs.