In many fridges, "salad" used to mean flavourless iceberg lettuce and a tomato or two, but a quick scan of the supermarket shelves will now reveal as many as 25 different bagged salads on offer for the discerning leaf-lover.

The main UK supermarkets sell a staggering 334 million bags of salad per year, salad that can be eaten straight from the bag without the need for chopping or washing.

Consumers pay more attention to flavour, buying into new types of leaf such as baby spinach or rocket, which was championed by Delia Smith.

Like ice-cream, salad inevitably sells better in hot weather. People buy 50-60 per cent more during the summer, and with forecasters predicting above-average temperatures this year, bags could be set to fly off the shelves the way they did in 1976.

WATERCRESS AND PANCETTA CIABATTA PIZZA - (Serves 2)

• 1 large ciabatta loaf

• 1 tin of tomatoes

• 2 shallots

• 1 garlic clove

• 1 tbsp olive oil

• 1 tsp sugar

• ½ tsp smoked paprika

• 8 slices smoked pancetta

• 250g mozzarella, sliced

• 20g watercress

• Salt and pepper

Preheat the oven to 180C/Gas mark 5. Make a tomato sauce by finely chopping the shallots and garlic, then frying them in the olive oil for 3-4 minutes. Add the tinned tomatoes, sugar, smoked paprika and seasoning. Place over a medium heat for 15 - 20 minutes until reduced and resembling a thick paste.

Cut the ciabatta in half lengthways and place on a baking tray. Spread the tomato sauce over the cut side of the ciabatta. Then lay the slices of smoked pancetta and mozzarella on top.

Place in the oven for 20 minutes until the mozzarella is golden brown. Lay the watercress on top of the mozzarella and serve with a simple tomato salad.

SEASONAL SHOOTS, LEAVES, JERSEY ROYALS AND BROAD BEAN SALAD (Serves 2)

• 1 bag mixed leaves

• 2 generous handfuls broad beans

• 8-10 Jersey Royal new potatoes

• 4 slices bacon

• 1tbsp chopped parsley

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 knob butter

• Salt and pepper

Quarter the new potatoes and boil for 15 minutes or until cooked through. Drain the potatoes then add the butter and mix until the butter is melted.

Cut the bacon into bite-sized pieces and fry until crispy. Place the parsley, shoots and leaves onto a plate, then drizzle with the lemon juice and olive oil.

Add the broad beans, crispy bacon and buttered new potatoes, then serve.

TUNA CARPACCIO WITH SUPER HOT ROCKET AND WASABI PEAS (Serves 2)

• 400-500g tuna loin

• 2tbsp vegetable oil

• salt and pepper

• 1 bag rocket

• 1 handful wasabi peas

• 2 tsp olive oil

• 1 tbsp lemon juice

Rub the tuna loin with the vegetable oil, salt and pepper. Sear in a very hot pan on each side for 2 minutes.

Wrap in cling film, then place in the fridge for 30 minutes. Place the rocket on a plate, drizzle with the olive oil and lemon juice.

Slice the tuna thinly and lay on top of the rocket. Sprinkle over the wasabi peas and serve