Manteiga

Manteiga is a tender, loose-headed lettuce, often called butterhead lettuce in English. Its soft leaves and mild flavour make it especially good for eating raw.

Separate the leaves, rinse them gently under cold running water and dry them well in a salad spinner or with a clean tea towel. Keep the leaves whole for cups to hold fillings, or tear them just before serving.

Keep it unwashed in the fridge, loosely wrapped in a clean, slightly damp tea towel or in a bag with a little air inside. Remove any damaged outer leaves and wash it just before eating.

Its mild leaves pair well with vinaigrette, radishes, cucumber, peas, eggs and grilled chicken. Use whole leaves as cups for rice, minced meat or a chickpea filling.

It is usually eaten raw, but you can stir the leaves into hot soup just before serving so they soften without turning limp. The leaves also work as a fresh wrap for cooked fillings.

For salads or wraps, use another soft-leaved lettuce such as little gem or a mild cos lettuce. Their leaves are generally firmer, so they may not fold around fillings as easily.

Manteiga has soft, pliable leaves and a delicate flavour, while iceberg has crisp, tightly packed leaves and a crunchier bite. Choose Manteiga for wraps and tender salads, and iceberg when you want extra crunch.