Watercress

Watercress for a salad with slivered witlof, the leaves painstakingly picked from their tough stalks. I love the odd mindless prep job.

Dressed with something thick and mustardy.

The perfect peppery foil for an ever-so-slightly sweet tea-rose coloured risotto of wine and muscat-poached pears and a deeply savoury, stinky, but very delicious blue cheese.

Witlof

If I had to pick a favourite vegetable it might just be witlof.

Those bitter, medicinal leaves are transformed when slivered and butter-braised with a spoonful of organic cream, a handful of plump raisins and crushed garlic.

Freshly picked lemons, still wet from the rain, long, thin strips of their zest to be quickly deep-fried as a garnish.

For pappardelle (much easier to make than I thought).

But fennel, well, she's my still real favourite.