il and season. Sear meat for 1-2 mins, or until
For the watercress hollandaise, puree 3/4 of the watercress in a food processor
nion, garlic, zucchini and potatoes for 3-4 mins. Add stock
ith salt, cover and simmer for 15 mins. Drain, reserving the
Reserve a few sprigs of watercress for garnish and chop the remaining.
eat and leave to stand for 7 minutes. Then take the
edium-high heat. Cook bacon for 5 mins, or until browned
until crisp and golden.
For the watercress and haloumi salad, grill
ggs sit in hot water for 12 minutes, drain then run
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
ood processor, blend the butter, watercress leaves, lemon juice, black pepper
Toss Camembert in seasoned flour, shaking off excess. Dip in beaten egg, then toss in panko.
Heat oil in a deep saucepan on high heat. Deep-fry cheese in batches for 2-3 mins, until golden. Drain on paper towels.
For the vinaigrette, whisk all ingredients in a small bowl. Season to taste.
Combine watercress, cranberries and Camembert in a large bowl. Drizzle with vinaigrette before serving.
Melt the butter in a saucepan and saute the onions until softened. Add the stock, cream, watercress, spinach and potatoes. Bring to a boil and simmer for 2 mins. Puree in a blender and season to taste.
In a separate saucepan, heat the milk and horseradish, stirring. Remove from the heat and froth with a milk frother.
Spoon the watercress soup into 6 glasses and top with the milk foam. Sprinkle with beet shavings.
Preheat oven to 400\u00b0F. Line 2 baking sheets with parchment paper.
Melt butter in a frying pan. Saute leeks for 2-3 mins, until softened. Roll out puff pastry on a lightly floured work surface. Cut out 15 - 3 inch squares. Transfer to baking sheets and brush with beaten egg. Spread a little mustard over center of each square. Top with leeks and watercress. Add 2 slices of cheese to each tart and bake for 20 mins, until pastry is golden brown.
Serve warm, garnished with extra watercress.
frying pan. Sweat onion for 5 mins, until softened. Remove
aucepan. Cook over low heat for 1 hour, or until fat
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Wash and rinse watercress (or basil or spinach). Gently
Heat the oil in a saucepan, add the onion, celery and potatoes and cook, stirring, for 1-2 mins. Pour in the stock and simmer, covered, for 20 mins.
Once the potatoes are soft, add half the watercress to the soup, remove from the heat and puree with an immersion blender. Season to taste with salt and freshly ground black pepper.
Stir in 4 tbsp of the cream and half the shrimp. Pour into a bowl and swirl with the remaining cream. Scatter over the remaining shrimp and watercress, to garnish.
Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
Add the chickpeas, stock and cumin and simmer for 20 minutes.
Blend until smooth and reheat in the pan if needed.
Season with freshly ground black pepper.
he bunches of watercress.
Pick through the watercress, discarding any obviously