Boston lettuce

Separate the leaves and swish them gently in a bowl of cold water, then lift them out so grit stays behind. Dry them carefully in a salad spinner or pat them with a clean tea towel; wet leaves make dressing slide off.

Keep the unwashed head in the fridge, loosely wrapped in a clean, slightly damp tea towel or paper towel inside a bag or container. Wash it just before use, and discard leaves that become slimy or develop dark, soft patches.

Yes. Choose the largest intact leaves, trim away the tough base if needed, and spoon in fillings such as rice, beans, chopped vegetables or cooked prawns. The leaves are soft, so fold the sides in and roll gently rather than overfilling them.

Its tender, cup-shaped leaves are good in salads with a light vinaigrette, and whole leaves work well in sandwiches and burgers. You can also use them as a bed for poached eggs or grilled fish, adding them just before serving so they do not wilt.

You can cook it briefly: halve or quarter a small head and braise it in a covered pan with a little stock for about 5 minutes, until just tender. It also wilts quickly when stirred into hot soup, so add it at the end.

Boston lettuce is a type of butterhead lettuce. Both have soft, rounded leaves and a tender texture, unlike crisp, tightly packed iceberg lettuce.

Look for a head with clean, evenly coloured leaves that feel crisp rather than limp, and a base without slimy or dark patches. The leaves should separate easily without smelling sour.