A favourite way to use these lettuces from ” Roast Chicken and Other Stories: Second Helpings ” by Simon Hopkinson. He says that these are very good served with the gentler flavoured game birds such as partridge or pheasants.
This translates as ” old man mix” and there are many different versions but the key components are eggs, anchovies and potatoes in a creamy sauce. This version is from ” The Little Swedish Kitchen” by Rachel Khoo. It’s also good served on toast as a snack, without the salad leaves.
Another recipe for using fresh peas from Sybil Kapoor’s ” Modern British Food”. The juices from the peas make a gravy for the duck, and i would serve with some new potatoes. or possibly mash.
