Zest and juice the orange into a small pan. Add the dried cranberries. Pop on a low heat and bring to a simmer for 2 mins. The cranberries should be nice and plump. Set aside.

Warm a pan over a medium heat and add the buckwheat. Toast and stir for 2 mins till darkened and nutty smelling. Pour in 250ml boiling water, cover and simmer for 15 mins. The buckwheat should absorb the water and be tender. Shake off any excess water and leave to dry.

While the buckwheat cooks, slice the ends from the lettuces and pull away the leaves. Stop when you get to the lighter green, firmer leaves. Finely shred the lighter leaves and set the larger leaves aside for later.

Roughly chop the chervil leaves and stalks and the mint leaves (discard the mint stalks). Add a pinch of each to the ewes’ cheese and stir in with some salt and pepper.

Heat a frying pan. When warm, drizzle in 1 tbsp oil. Tip in the cooked buckwheat with a pinch of salt. Fry for 5 mins, stirring every now and then. The buckwheat should be slightly crispy.

Finely slice the salad onions, trimming off the roots. Stir the plump cranberries, along with the juice, into the buckwheat. Add most of the salad onions and all of the shredded romaine. Season.

Lay the large romaine leaves on a platter. Scatter the buckwheat salad over the top. Sprinkle over the herbs and salad onions. Dollop on teaspoonfuls of the herby ewes’ cheese and serve.