Salad #2, #3, #4
Name: Gem lettuce, mint and spring onion
Chef: Ed Smith
Recipe: Separate lettuce leaves, leaving intact. Chop the inner core finely. Sprinkle with mint. Mix lemon juice, olive oil, spring onions and pepper together and dress the salad.
Name: Smoked Mackerel, Potato and Watercress Salad
Chef: Margot Henderson
Recipe: Break the mackerel into large pieces. Cook potatoes in a pan of salted water. Drain and leave to cool a little. Slice in half lengthways. Trim the watercress and wash the leaves. Mix in a bowl with a dijon vinaigrette, and serve.
Name: Grilled little gem, peas, pancetta and mint
Chef: Tim Siadatan
Recipe: Griddle little gem for 3-5 minutes. Fry the pancetta and mint stalks for 2 minutes, followed by the garlic for another 2. Add the stock, bring to the boil and add peas and little gem. Simmer for 10 minutes, before stirring in vinegar, butter and chopped mint leaves. Season and serve.