Refreshing Seven Layer Summer Salad

Bring a pan of water to the boil, add the eggs and simmer for 9 minutes. Drain, cool under cold water, then peel and slice.

If using frozen peas, cover them with boiling water for 2 minutes, then drain well and leave to cool.

Choose a deep glass serving bowl or trifle dish so the layers are visible. Pat the lettuce dry and spread it over the base.

Season the lettuce lightly, then add the tomatoes, cucumber and red onion in neat, even layers, adding a small pinch of salt to the juicy vegetables as you go.

Add the sliced eggs, then scatter over the grated carrot, sliced spring onions and peas to build the remaining layers.

Mix the mayonnaise and sour cream in a small bowl with a pinch of black pepper. Spread the dressing gently over the top to seal the salad.

Finish with the grated cheddar. Cover and chill for at least 1 hour before serving so the layers settle and the flavours meld.

Serve cold, scooping right down to the bottom of the bowl so each portion includes every layer.