Ingredients

• 40g butter
• 1 tablespoon olive oil
• 3 shallots (approx. 100g) finely chopped
• 1 ltr chicken stock
• 300g potatoes peeled & chopped
• 450g watercress roughly chopped (discard coarser stems)
• 200ml single cream
• Salt & black pepper

Method

Put the butter, oil and shallots in a saucepan and fry gently until soft (approx. 5 mins).
Add the stock & potatoes, bring to the boil and simmer for 15 minutes.
Add half the watercress and continue to cook for a further 5 minutes. Take off the heat, allow to cool for 5 minutes, then add half of the remaining watercress (leaves only so that wilt down and are not too fibrous).
Add the cream and whizz in a food processor until well pureed. Season with salt and pepper.
Add the remaining leaves for texture. Reheat before serving.

Serving suggestion

Serve with cheese and fennel seed scones.

Ingredients

• Half clove garlic
• 40g walnuts
• 85g watercress, rinsed and dried
• 80g freshly grated Parmesan cheese
• 2 tablespoons mayonnaise

Method

Place the garlic, walnuts, watercress, Parmesan cheese and mayonnaise into a food processor or blender. Pulse until a finely chopped paste has formed.

Serving suggestion

Great with pasta, on sandwiches and in salads too.

Ingredients

• 4 bunches of watercress (approx. 300 grams)
• 4 medium oranges, peeled and sectioned
• ¼ cup olive oil
• 3 tablespoons orange juice
• 2 teaspoons grated orange zest
• ½ teaspoon lemon juice
• ¼ teaspoon sugar
• 1/8 teaspoon salt
• Dash of pepper

Method

In a large bowl combine watercress and oranges. In a small bowl, whisk remaining ingredients. Drizzle over salad, toss to coa.

Ingredients

• 35g watercress
• 25g spinach
• 65g mango
• 35g pineapple juice

Method

Peel and remove flesh from mango and roughly chop.
Place all ingredients in a blender or smoothie maker and blend until smooth.
Serve immediately or chill to be enjoyed later.

Ingredients

• Bean sprouts
• 1 clove garlic
• ¼ teaspoon white pepper
• 2 tablespoons light soy sauce
• 2 tablespoons oil
• ½ tablespoon sugar

Method

Heat pan over a medium heat add oil and diced garlic and fry until brown. Leave aside.
Pour soy sauce, sugar and small amount of water into a pan. Cook mixture over a low heat until sugar dissolves and then set gravy aside.
Using same pan, boil water to blanch bean sprouts for about 60 seconds.
Dish out blanched bean sprouts and pour gravy onto them. Garnish with fried garlic.
Optional extra garnishes could include spring onions and/or red chilli slices.

Ingredients

• ½ lb fresh mung bean sprouts, cleaned
• ½ lb king size prawns
• 1 small carrot julienne
• 2 tablespoons light soy sauce
• 2 tablespoons oil
• ½ tablespoon sugar

Method

Heat pan over a medium heat add oil and diced garlic and fry until brown. Leave aside.
Pour soy sauce, sugar and small amount of water into a pan. Cook mixture over a low heat until sugar dissolves and then set gravy aside.
Using same pan, boil water to blanch bean sprouts for about 60 seconds.
Dish out blanched bean sprouts and pour gravy onto them. Garnish with fried garlic.
Optional extra garnishes could include spring onions and/or red chilli slices.