This time of year, my choice of salad leaves skews toward sturdy chicories (radicchio, endive, escarole), reliably crisp romaine hearts and more peppery greens like watercress or arugula.

Foraging for wild, edible plants can add a unique set of ingredients to your kitchen. But, you need to know how use them.

Repeat for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown ...