Five ways with... Rocket

THE domestic cultivation of rocket only began as recently as the 1990s. Before then it was picked from the wild around the Mediterranean where it has been considered an aphrodisiac since Roman times. The Italians in particular are fans of its rich, peppery taste and often add it to pizza and pasta dishes at the last moment so that the heat does not destroy the flavour.

Around the bay of Naples it features in a local liquor called Rucolino, enjoyed after a meal in small quantities in much the same way as grappa or limoncello.

Rocket is rich in vitamins A and C, iron and potassium, but also quite high in oxalic acid, which means it should be avoided by anyone suffering kidney problems. Its strong, peppery taste can be muted by combining it in cheese or cream sauces when used in cooked dishes or choosing young leaves from the garden when used raw in salads. It stores quite well in the salad drawer of the fridge but gets stronger the longer it is stored.

As with all leaf vegetables, wash thoroughly before using and dry on paper towels or use a salad spinner.

1 Tagliatelle with rocket

2 handfuls rocket leaves; 3 spring onions, sliced; 175g unsalted butter; 450g fresh tagliatelle; 6 basil leaves, ripped; 20 stoned black olives; salt and pepper

Tear the rocket into pieces and put into a large bowl with the spring onions. Melt the butter and pour over the rocket leaves. Bring a large pan of fresh water to the boil and add some sea salt before adding the pasta. Bring quickly back to the boil and cook for no more than three minutes. Drain the pasta and add to the bowl with the rocket and butter. Toss gently to mix and fold in the basil and olives. Season with salt and pepper. Serve topped with freshly grated Parmesan.

2 Smoked salmon, rocket and watercress lasagne

12 lasagne sheets; 700g thickly pulped tomatoes; 300g smoked salmon cut into slivers; 100g rocket; olive oil

Watercress salsa: 100g watercress; 2 cloves garlic, peeled and chopped; 2 tbsp capers; 1 tsp Dijon mustard; 6 tbsp extra virgin olive oil

Make the salsa by whizzing the ingredients in a food processor, adding more oil if necessary to make a smooth paste. Cook the lasagne in a large pan of salted water, drain and lay the sheets on clean tea towels to cool. Oil a lasagne dish large enough to take three sheets side by side, to line the base of the dish. Top with one third of the salsa followed by one third of the tomatoes, smoked salmon and rocket, then season with salt and pepper. Add another layer of lasagne and repeat till you finish with a layer of lasagne. Brush the top with olive oil and cover with clingfilm. Refrigerate overnight and remove to room temperature, brushing again with olive oil before serving.

3 Rocket pesto potato salad

2kg waxy salad potatoes; 100g rocket, plus a handful; 75g pistachio nuts; 2 garlic cloves, chopped; 1 lemon, grated zest; 50g parmesan, grated; 75ml olive oil; 25g butter

Wash and cut the potatoes into 1 cm cubes. Steam over salted water until just tender (about ten minutes). Make the pesto by whizzing the 100g rocket, nuts, garlic, parmesan and lemon zest in a food processor and adding the olive oil through the pourer while the motor is still running. Season to taste with salt and pepper. When the potatoes are cooked, put them in a bowl and toss them in the butter. Add the pesto and a handful of ripped rocket and combine well. Leave to cool to room temperature and serve.

4 Cantaloupe, orange and rocket salad

2 handfuls of rocket leaves; 1 cantaloupe; 2 oranges; 150ml natural yoghurt; salt and pepper; 15g sesame seeds

Wash and dry the rocket. Cut the melon into cubes or use a melon baller. Peel and segment the oranges. Toast the sesame seeds in a dry frying pan. Whip the yoghurt and season lightly with salt and pepper. To serve, arrange the rocket leaves on individual plates. Pile the melon and orange in the centre and pour the yoghurt over, sprinkled with sesame seeds.

5 Chilled avocado and rocket soup

2 large ripe avocados; 1 handful of rocket; 3 spring onions; 2 lemons, juiced; 1 clove garlic; 1cm fresh ginger, grated; 150ml crème fraiche; 50ml water; handful ice cubes; salt and pepper

Put all the ingredients into a liquidiser and whizz until smooth. Add a little more water if you think it is too thick. Serve in chilled bowls with a small leaf of rocket to garnish and plenty of warm garlic bread.