Wash the rocket well. Bring a large saucepan of salted water to the boil. Blanch for 2 minutes, then remove with a wire skimmer or slotted spoon and drain well.

The deep red pomegranate seeds give this salad a bright note on a wintry day and their sweet juiciness contrasts well with the peppery rocket, the smoothness of the avocado and the crunchy cucumber.

In a flat salad dish or platter, layer the wild rocket leaves, zucchini, halved boiled eggs, and sliced spring onion. For the dressing In a glass jar, add olive oil, juice of one lemon, garlic ...

Ingredients. 250 g arborio rice; 4 shallots (peeled and finely diced) 80 g butter; 1 l warm vegetable bouillon; 500 g wild mushrooms (chopped) 2 tsp finely chopped rosemary ...

Ingredients. 3-4 young rhubarb stalks. 1-2 cucumbers. 2 tablespoons coarse salt. 1 bunch of rocket leaves. 2 tablespoons lemon juice. 4 tablespoons extra virgin olive oil ...

Beetroot, lentil and rocket salad with feta and pecans. Serves 4. You will need: 3 large beetroot, scrubbed clean — see Top Tip, below; 100g Puy lentils ...

Simple rocket, pear and blue cheese salad. Serves 4 as a starter. You will need: 4 handfuls of rocket leaves; 50ml extra virgin olive oil; 1 tablespoon balsamic vinegar; Sea salt and freshly ...

Also note that there is no need for this salad to be 100 — or even 50 — percent wild; it's fun to add just a few wild ingredients to a conventional salad as well.

Thinly slice the beetroot and layer on a plate. Add the wild rocket and crumble the goat’s cheese over the top. Drizzle with the balsamic vinegar, and serve ...