The G&G Kitchen Notebook with Pooch Horsburgh

Serves 4

3 crumpets 

2tbsp olive oil 

2 cloves garlic, crushed

Sea salt 

3 anchovy fillets (skip if cooking for vegetarians and replace with 1tbsp extra of capers)

1 garlic clove, crushed

1tbsp capers (drained and rinsed if neccessary) 

1 large bunch (50g) flat leaf parsley

2tsp Dijon mustard

1tbsp sherry vinegar 

Juice of ½ a lemon

100-150ml olive oil

Sea salt and fresh ground black pepper 

A selection of spring vegetables such as blanched asparagus, podded cooked broad beans, fresh raw peas, soft lettuces, radishes, herbs, edible flowers ( violas, chive flowers or wild garlic flowers are all great), salad leaves and micro greens. 

1. Preheat the oven to 180C/160C fan.

2. Cut the crumpets into 2cm cubes. Mix the olive oil, garlic and a generous pinch of sea salt together in a large bowl and toss the crumpets in the oil until each one is completely coated. Tip onto a baking tray and spread out. Bake for 6 minutes, turn the crumpet cubes then bake for a further 6-8 minutes or until golden and crisp on the outside. Remove and leave to one side. 

3. Meanwhile, prepare the salsa verde dressing. Put the anchovies, garlic, capers and parsley into a food processor. Briefly blitz until finely chopped then add the mustard, vinegar, lemon juice and a generous pinch of salt and blitz until all the ingredients are evenly distributed.

4. With the motor running pour in the olive oil until you reach a thick drizzling consistency. Taste and adjust the seasoning as necessary. If you feel it needs sweetening slightly you can add ½ tsp sugar and blitz again. This dressing can be stored in an airtight container for up to 5 days and is delicious with meats and vegetables, as well as salads. 

5. To assemble the salad, trim and slice the vegetables as necessary and add to a large salad bowl. Toss to mix well. Drizzle over the dressing and toss again. Taste and adjust the seasoning if necessary. Scatter over the croutons and serve immediately.