lettuce and thyme boxThe ‘woody’box holds some red and green salad bowl lettuces, plus some oregano. These lettuces are called ‘cut and come again’ (CCA) varieties. The lettuce can be cut down to a few inches from the base and then wait for it to regrow, or individual leaves from the outside can be taken from each plant. If you have a garden bed, or a few boxes or pots planted up, you can have lettuce available for most of the year.

Why not try some fresh lettuce with a light French Dressing and make some Provencal mushrooms using thyme leaves and flowers to accompany it.

Recipe for Provencal Mushrooms

1. Clean and skin 8 large mushrooms. Remove the stalks. Place the mushrooms cup side up in an ovenproof dish.

2. Blend 8 tbsp of bread with the mushroom stalks, 2 tbsp thyme leaves and 2 cloves of garlic in a blender. Add salt and pepper to taste, then mix in 1 tbsp of olive oil and then mix in 1 tbsp of thyme flowers.

3. Divide the bread mixture between the mushrooms and drizzle 2 tbsp of olive oil over them

4. Cook in a hot oven until the mushrooms are soft and the breadcrumbs lightly browned. Sprinkle 1 tbsp of thyme flowers over the mushrooms and serve with a green salad.

Recipe from Kathy Brown