Serves 2:

2 little gem lettuces - halved and washed
1 carrot - washed, peeled and diced
1 turnip - washed, peeled and diced
1 finely chopped red onion
5 broad beans - taken from their pods
12 fresh peas - taken from their pods
2 rashers of grilled smoked bacon - finely chopped (optional)
2 strands of saffron
1 tsp. caraway seeds
1 tsp. mustard
2 tsp. honey
5 tbsp. apple juice
1 tbsp. olive oil
2 tsp. balsamic vinegar
½ bunch roughly chopped coriander
cracked black pepper
watercress leaves
1 - 4 hard boiled eggs
homemade garlic croutons

Place the diced carrot and turnip into a saucepan and just cover with cold water. Bring to the boil for 1 minute, before pouring the vegetables into a colander and refreshing with cold water.

Heat a frying pan with the olive oil to a medium temperature. Add the caraway seeds and cook for 20 seconds, then add the onion and chopped bacon. Next add the carrots and turnip and fry gently for 1 minute.

Add the honey, saffron, mustard, vinegar and apple juice, and simmer till reduced to a thick glaze. Add the peas and broad beans and a further 3 tablespoons of olive oil and a twist of cracked black pepper.

Place the little gem halves into the centre of your serving dish and spoon the soused vegetables over the top. Garnish with watercress leaves, hard boiled eggs and garlic croutons.

To make the croutons:

Dice your bread and shallow fry until golden in a pan of hot butter that is on the point of turning brown and nutty. Add the garlic before the bread so that the aroma of the garlic can infuse into the butter. Drain the croutons out of the pan onto some kitchen paper before adding to the salad.