If you can’t get hold of dandelion leaves, you can always replace them with rocket, or use chicory — just shred the leaves into long strips.

You could also wilt the dandelion leaves in a frying pan with some olive oil and a little salt, and serve as a side veg. Let me know how you get on: heston@sunday-times.co.uk.

DANDELION LEAF SALAD

Serves 6

For the salad
12 quail’s eggs
4 slices white bread
Butter
60g smoked belly or streaky bacon, or bacon lardons
60g each dandelion leaves, rocket and watercress
1 handful chives, chopped

For the vinaigrette
50ml white wine vinegar
250ml vegetable oil
½ tsp dijon mustard
½ tsp lemon juice

Boil the quail’s eggs for 2 minutes, then drain and peel. They will be soft-boiled. Cut them in half.

Meanwhile, neatly cut the slices of bread into crouton-size cubes, about 1cm square, and fry in a small amount of butter until crisp — this will take 2-3 minutes.

Slice the belly or bacon into thick strips about 3cm long, then fry these (or the lardons, if using) for a couple of minutes in some of the butter. Be careful not to overcook them: you want some soft bits, and for them not to be too crispy.

Combine the bacon, eggs and croutons with the dandelion leaves, rocket and watercress. Next, whisk together all the ingredients for the vinaigrette, then use to dress the salad. Finish with as many of the chives as you wish.

To win dinner for four at Heston Blumenthal’s award-winning restaurant, The Fat Duck, in Bray, visit www.timesonline.co.uk/hestonb. Competition ends at midnight on August 8

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