Celebrating this nutritious leaf

This week our favourite peppery green is in the limelight – beautiful, fragrant, intense watercress. If ever a leaf deserved a bit of attention, it’s this fantastic salad! Watercress is absolutely jam packed with nutrients, with over 15 vitamins and minerals and more vitamin C gram for gram than oranges.

British and French watercress is fantastic at this time of year, harvested from pure spring water for that uniquely refreshing taste.

Looking for your watercress fix?

Add it to home-made mayonnaise and serve with fish.
Try it in Jane Clarke’s asparagus and San Daniele salad.
Get refreshed with our courgette and watercress soup.
Or read on to find out how to make a delicious watercress sauce.

Recipe: Watercress Sauce

Delicious with fish

25g Butter
2 Shallots
1 Stick of Celery
1/2 Glass Dry White Wine
75ml Vegetable Stock
1 Bay Leaf
150ml Double Cream
170g Watercress

Melt the butter and add the shallots, finely chopped. Add finely chopped celery and fry gently until tender (about 3 minutes).

Add the wine, stock and bayleaf and simmer for a further 2-3 minutes. Remove the bay leaf.

Pour in the cream and chopped watercress. Heat through and season with salt and pepper.

If preferred, liquidise before serving.

This is fantastic drizzled over salmon, cod or other white fish.