Introduction :

Perfect for Sunday night supper or a light lunch, this is a rustic store-cupboard salad that can be made with almost any bits and bobs. Throw in whatever goodies you have and top them with a beautifully poached fresh egg. If you have any wild garlic, add some of that too - the leaves and the flowers.

The eggs can be cooked in advance. Poach them as usual, remove from the pan and plunge straight into a bowl of cold water. They will sit there happily until required. To re-heat, tip out the cold water, cover with boiling water and leave to stand for a few minutes until heated through.

Method :

1. Pre-heat the oven to 200C/400F/Gas6/Aga roasting oven. Cook the pancetta until golden and crispy – this will only take about 4 minutes. Keep warm or re-heat when required.
2. Tear the bread into irregular shaped chunks, toss with a little olive oil, the garlic, some salt and pepper and cook for 5–10 minutes until golden brown and crispy.
3. Divide the mixed salad leaves and herbs between four plates or bowls. Scatter over the croutons and blue cheese. Mix the dressing ingredients together and spoon a little over each plate or bowl. Arrange three pieces of pancetta over the top.
4. Drain the poached eggs on kitchen towel and sit one in the middle of each pancetta nest. Decorate, if you wish, with some ground black pepper or herbs such as chives.