Recipes

From Nigel Haworth, chef at Northcote Manor in Lancashire and star of BBC2's Great British Menu. Showcasing his seasonal approach to cooking, this zingy salad recipe makes the most of spring's ingredients.

Serves 2

For the lemon dressing
    50g mayonnaise
    50ml chicken stock
    10g finely chopped onions
    1/2 clove garlic
    1/2 lemon, juiced
    large pinch of tarragon
   
For the salad
    1 little gem lettuce
    16 leaves wild garlic
    4 spring onions
    4 radishes
    olive oil, to serve
   
Method

First make the dressing. Place all the ingredients in a small food procesor, or use a hand blender to blend until smooth. Pass the dressing through a small sieve and set aside.

Now make the salad. Remove the outer leaves from the little gem lettuce and discard. Remove the remaining leaves and wash thoroughly, then divide into two serving bowls.

Wash the wild garlic leaves and set aside a few whole leaves to garnish. Finely shred the remaining leaves.

Finely slice the radishes and spring onions and toss together with the wild garlic leaves. Lightly season with salt and pepper, drizzle over some olive oil and serve.