To serve 2, I chose a small head of broccoli but as it is served raw do remeber to buy the freshest produce which you are able to find.

Trim away the stalk then pare the florets to tiny bite size morsals; rinse and drain and toss into a medium sized mixing bowl. To this, add about 100g of lardons or chunks of bacon which have been dry fried to crunchy brown then drained on kitchen paper, followed by a spring onion which has been finely sliced – green and white parts together.

Then the dressing: combine a couple of tablespoons of mayonnaise with a couple of tablespoons of creme fraiche or soured cream and a squirt of lemon juice and a pinch of sea salt. The objective is a light tasting sauce with a smooth consistency...it is always far easier to add a little extra lemon juice later than try and remove an over addition! Add the dressing to the salad and mix until thoroughly combined, adding a little more lemon juice if necessary then pile into a pretty dish and serve at room temperature.