Hugh Fearnley-Whittingstall
Try Hugh’s barbecued lettuce recipe for a real taste of fresh ingredients from River Cottage Spring.
Serves 4
1. Brush the cut side of the lettuces with a little olive oil and place on the hot barbecue. After a minute, place the spring onions, also brushed with olive oil, onto the barbecue with the lettuce. When both are pleasantly charred and slightly softened, divide them between four plates.
2. Drizzle over a little more olive oil, some salt and pepper and use a vegetable peeler to shave over the goat’s cheese. Serve immediately.
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