Arugula salad

Whisk three parts olive oil with one part lemon juice or wine vinegar, a little mustard, salt and black pepper. Toss it with the leaves just before serving so they stay crisp.

You can cook it briefly: stir rocket into hot pasta, risotto or soup for the last minute, just until it wilts. For a warm salad, toss it into a pan with olive oil for about 30 seconds.

Look for lively green leaves that feel dry and crisp, without yellow patches or slimy stems. Smaller leaves are usually milder; larger leaves tend to have a stronger peppery bite.

Keep it unwashed in the fridge in a loosely closed bag with a dry piece of kitchen paper to absorb moisture. Wash and dry the leaves just before eating; use any damp or damaged leaves first.

Its peppery flavour pairs well with lemon, Parmesan, tomatoes, pear, roasted beetroot and toasted walnuts. Add it to a pizza after baking, or serve it alongside grilled vegetables and fish.

Yes, in pasta, soups and savoury tarts, but add rocket near the end because it wilts quickly and tastes more peppery. For a milder result, replace only part of the spinach.

No. Both have a peppery flavour, but rocket has long, narrow leaves and a mustard-like bite, while watercress has smaller, rounded leaves and softer stems. They can often replace one another in salads.

Rocket is the British English name for the leafy plant also called arugula in North America. The name comes through Italian ruchetta; the plant belongs to the cabbage family.