Corn salad

Yes. Corn salad, mâche and lamb’s lettuce are common names for the same tender, mild salad leaf, also called field salad.

Separate the small rosettes and swish them gently in a bowl of cold water to loosen grit. Lift them out rather than pouring the gritty water over them, then dry in a salad spinner or pat gently with a clean tea towel.

Yes. Its soft leaves are usually eaten raw in salads, but you can also stir them into warm dishes just before serving so they wilt without turning limp.

Keep it in the fridge, loosely wrapped in a clean, slightly damp tea towel or in a container lined with kitchen paper. Wash it just before eating; if the leaves are already wet, dry them well so they do not become slimy.

Its mild, nutty flavour works with boiled eggs, walnuts, pears, beetroot and blue cheese. Toss it with vinaigrette just before serving, or use it as the leafy base for a warm potato salad.

You can, but cook it briefly: stir the leaves into a hot soup or pan of vegetables for about 30 seconds, just until wilted. Add them at the end rather than boiling them, which quickly makes the leaves limp.

For a similar soft texture, use baby spinach or another mild salad leaf. Watercress is a pepperier substitute, while rocket gives a sharper, more distinctive flavour.