Take a Leaf out of this Book - Lambs Lettuce

Battle of the Chefs is sponsored by lambs lettuce from the Loire Valley - a salad for all seasons.

Lamb's lettuce is a highly-adaptable ingredient, and is much more than just a garnish. Traditionally, lamb's lettuce has been used raw as a key ingredient in light summer salads, however it is quite a resilient leaf and can also be cooked lightly for use in hot dishes, such as soups and pasta sauces. So really the only limitation is your imagination.

Lamb's lettuce, or Mâche Nantaise as it is known in the Loire Valley, is grown throughout the Loire region and relies on the area's micro-climate to reach taste perfection.

Crunchy, sweet and with a slightly nutty taste, lamb's lettuce is one of the tastiest green salads around. Although the leaf is quite small and has a delicate flavour, it will actually last for three to four days from purchase if kept in a cool fridge. And if it needs refreshing, it can simply be placed briefly in a bowl of ice-cold water.

Lamb's lettuce also has many nutritional benefits: only 36 calories per 100g, three times more Vitamin C than ordinary lettuce, five times more beta-carotene than apricots, other minerals, including iron, potassium and sodium.

Why not try lamb's lettuce from the Loire Valley to add something different to your menu?:

Serve it in a sandwich with some tuna, black olives, roasted red peppers, olive oil and dill in a baguette.

Use it for a delicious yet simple side salad served with a dressing made of three parts olive oil to 1 part balsamic vinegar and some salt and pepper to taste.

Try it as an accompaniment to fish or chicken. Simply warm some butter, add lamb's lettuce and some crème fraîche and mix together.

Try lamb's lettuce from the Loire Valley on your menu, and let us know your recipe ideas.

For more information on lamb's lettuce from the Loire Valley, call 020 7312 3636 or e-mail office@sopexa.co.uk.