Little gem, fennel and radish salad with cashew and mustard cream

1. Start by making the cashew cream. Put the nuts in a small saucepan and cover completely with cold water. Bring to the boil, simmer for 5 minutes, then drain and rinse in a sieve. Tip into a small high-speed blender (such as a NutriBullet), along with the turmeric, mustard, honey and a pinch of sea salt. Add 75ml cold water and blend until completely smooth, adding more water if necessary, until it is the consistency of double cream. Taste and add more salt, honey or mustard, if liked. Pour into a clean jar, cover and chill until ready to use.

2. For the salad, start by trimming the fronds from the fennel; set them aside. Halve the bulb lengthways, cut out and discard the tough core at the base, then slice the fennel halves finely with a mandoline (or a sharp knife). Slice the radishes thinly. Put the fennel and radishes in a bowl and sprinkle over the lemon juice. Toss and put to one side. Separate the lettuce leaves and wash and dry well. Roughly chop some of the bigger leaves, leaving the small ones whole.

3. When ready to serve, toss the lettuce, fennel and radishes together and pile up on a serving platter. Sprinkle over the poppy seeds, season, drizzle with a little extra virgin olive oil and finish with the fennel fronds. Shake the cashew cream thoroughly, then serve over the salad or on the side.