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With the Compliments of
John Hurd and his family have been cultivating watercress
for over fifty years, when in 1992 he took the decision to
go totally organic. He was awarded his first 'Organic
Certificate' in June 1994.
John - 1954
In 1991, John Hurd installed the first National Rivers
Authority approved settlement tank in the UK. The tank
allows silt and organic debris to settle before water is
released, thus helping to maintain a natural balance in our
rivers.
Watercress beds are flooded and sluiced, ridding the
product of pests, without the need for toxic pesticides.
John - 2011
Exciting recipes featuring our Organic Watercress
Eight acres of watercress are under cultivation producing
watercress all year round (subject to weather conditions).
Hygiene and water purity in the cultivation of watercress
is paramount. Mr Hurd was the first NFU approved
"Organic Watercress" grower in the UK and also has
approval from Organic Farmers and Growers and
UKROFS.
see how versatile Watercress can be from the recipes enclosed
- IT’S ALSO VERY GOOD FOR YOU!
Sydling, Dorset
Visit our Website:
www.organicwatercress.co.uk
Hill Deverill, Wiltshire
PURITY & QUALITY ASSURED
Look for these symbols when you buy watercress.
As watercress growers we wish to give you every
assurance that the watercress you eat is grown,
harvested and packed in the highest possible
standard. In order to achieve this, a stringent
Code of Practise ensures that every stage of
growing, harvesting and packing is acrefully
monitored.
The Code prescribes that all water used in
growing the crop is of the highest quality and
comes only from springs and boreholes. Also, the
production areas are highly maintained and
regularly visited by independent inspectors to
ensure these high standards prevail. The result is
a crop unrivalled in purity and quality.
CAUTION
The Code of Practise
mentioned above has
been developed for your
safety and protection.
Never eat wild watercress
or buy watercress that
does
not
bear
the
grower ’s
or
retailer ’s
name.
For any further information write to NFU/WA/ Agriculture
House, 164 Shaftesbury Avenue, London, WC1H 8HL
GOOD FOOD FACTS
The many benefits of watercress have been
recognised since ancient times. Roman
Emperors ate it to help them make bold
'decisions'. Anglo-Saxons swore by watercress
potage to 'spring-clean' the blood. Victorians
thought the plant was a cure for toothache,
hiccups and even freckles! The juice pressed
from watercress was used for gravies to
accompany roast meats in medieval France.
NUTRITIONAL INFORMATION
Watercress contains per 100g (%RDA)*
Vitamin A 300 mcg (44%)
Vitamin C 60mg (100%) (oranges 60mg /
100g)
Vitamin E 10mg (10%)
Thiamin 0.1g (8%)
Riboflavin 0.1mg (6%)
Nicotinic Acid 0.6mg (3%)
Iron 1.6mg (11%)
Calcium 220mg( 27.5%) (cow's milk:
120mg / 100g)
In the early 1800's watercress sandwiches were
the traditional breakfast fare for London
workmen. By 1808, demand was outstripping
supply and proper cultivation of watercress
began. Hampshire and the chalk belts of
Southern England, where clear springs rise
from deep underground, offered perfect
conditions for watercress. With the coming of
railways, trade from Hampshire grew so much
that the line between Alresford and London,
became known as the 'Watercress Line'.
WATERCRESS FOR PROTECTION
Watercress is an excellent natural food. It
contains more Vitamin C than fresh oranges
and more calcium that cow's milk. It also
contains iron and beta carotene, which the
body converts to Vitamin A, as well as being a
good source of Vitamin E. In fact, it's one of
the best 'ACE' foods available: Vitamins A, C
and E are antioxidants which help to
neutralise the harmful effects of 'free radicals'
- chemicals produced by modern living that are
all around us, which can damage our tissues
without us knowing anything about it.
DISEASE PREVENTION
Watercress also contains high quantities of a
substance called gluconasturtiin. When
chewed, this constituent of watercress
releases another compound ,
phenylethylglucosinolate (PEITC). Scientists**
working on cancer-prevention programmes
have shown that PEITC can neutralise specific
cancer - forming agents in tobacco smoke,
during tests on human volunteers. This is the
only research so far to have indicated a direct
effect as a result of vegetable consumption.
Its effectiveness is best released when the
plant is chewed or pounded - the pesto recipe
inside this booklet is an ideal use.
Watercress still thrives today in the mineral-rich
waters, drawn from the chalk springs in the
southern counties of Southern England.
It is a refreshing thought that the watercress we
eat now is from a plant that has hardly changed
since the days of the Ancient Romans.
Watercress is one of the best ACE
foods - high in Vitamins A,C & E
2
* Source: Reading Scientific Services Ltd, Reading
Berks** Research by Dr Stephen Hecht et al, : Effects
of Watercress Consumption on Metabolism of a
Tobacco-specific Lung Carcinogen in Smokers:
American Health Foundation, Valhalla, New York
NEW DIRECTIONS FOR
WATERCRESS
...THE NEXT GENERATION OF RECIPES
With twenty-one new watercress
recipes for the way we cook today, we
aim to bring watercress right up to
date with adventurous new uses for
this most time-honoured of crops.
Used raw, its tangy leaves add a
distinctive bite and is delicious in a
Roast Beef Baguette.
Watercress is sold either ready to
use in a bag or in traditional bunches
which are still cut and trimmed by
hand. Bags are sold by weight (85g)
with stalks already trimmed: The
stalks contain as much flavour as the
leaves and are meant to be eaten so
only trim them further if really
necessary.
You
can
use
the
trimmings
in
other
dishes.
Watercress bunches are measured
by the skill of the harvester to
achieve an approximate weight of
100g. Generally the stalks are left
longer so you may choose to trim the
bottom third but there is no need to
do this before use in soups, for
example.
Now explore the possibilities of
crushing, or chopping the leaves.
Watercress brings a new dimension to
pesto, or try
watercress mash "healthy food" never tasted this good.
Watercress also makes good cooking;
soup is a familiar setting and look at
our recipe page for new ways to view
it.
All the new recipes have been
devised by James Hurd, watercress
grower and keen cook from near
Dorchester, Dorset. He was a regional
finalist
in
TV's
Masterchef
competition and says: "The keynote of
this recipe collection is simplicity.
None takes long to prepare or needs
sophisticated cookery skills. The
secret is in the innovative use of
fresh ingredients in flavourful dishes.
I enjoyed creating these recipes, I
hope you find the same pleasure
when you try them."
Watercress should be used as soon
as possible after purchase. Store in
the fridge, in a sealed container or
bag for a day or two. If limp, revive
by submerging in ice-cold water. Raw
watercress will not freeze well but
some of the dishes in this booklet
can be frozen.
ALL RECIPES SERVE FOUR UNLESS
OTHERWISE STATED
Pepper refers ro freshly ground pepper; sea salt
is preferred but not essential.
3
NEW DIRECTIONS START HERE
Chargrilled Monkfish
with Watercress Mash
and Oil-
Watercress Oil
Some Basics
THE FOLLOWING RECIPES USE WATERCRESS
IN WAYS THAT RELEASE THE MAXIMUM
BENEFIT FROM THE PLANT BY WHIZZING RAW
LEAVES IN A BLENDER, OR OTHERWISE
CRUSHING THEM. THE PESTO CAN BE USED
IN AVARIETY OF WAYS - A GREAT ADDITION TO
PASTA ORRISOTTO, OR AS A GARNISH FOR
GRIDDLED SCALLOPS OR OTHER FISH.
WATERCRESS OIL HAS A LOVELY FLAVOUR.
ADDING
WATERCRESS
MOVES
MASHED
POTATOES OUT OF THE NURSERY INTO THE
GOURMET DEPARTMENT AND COULDN’T BE
SIMPLER TO MAKE.
75g watercress leaves only
Quarter of a clove of garlic
2 limes - juice of one, grated zest from two
150ml olive oil
Half a teaspoon of caster sugar
8 fresh basil leaves
10 sprigs of fresh coriander
4 x 150g medallions of Monkfish
4 portions of watercress mash
4
portions
of
quick-cooked
watercress
4 portions of roasted tomatoes
200ml watercress oil
Blend all the ingredients together and serve
over grilled fish or shellfish. Keeps for up
to four days in the 'fridge.
Season the monkfish with lots of
black pepper and salt, brush with
oil and chargrill or barbecue for
around 3-4 minutes each side.
For stylish presentation, layer the
food, starting with a layer of
watercress,
topped
with
the
monkfish. Drizzle watercress oil
around the plate. Makes an
impressive main-course dish and
works equally well with Tuna
steaks.
* Recipes on previous page
Blend all the ingredients together and serve
over grilled fish or shellfish. Keeps for up
to four days in the 'fridge.
Watercress Pesto
1 bag or bunch of watercress
1 clove of garlic
1 tablespoon toasted pine nuts
50-75ml olive oil
50g finely grated fresh Parmesan cheese
Sea salt and black pepper
Mashed Potatoes with
Watercress, Spring Onion and
C h e d d a r - makes 4 portions
600g potatoes, peeled and diced
2 cloves garlic, chopped
50ml olive oil
50g butter
2 bags or bunches watercress, stalks only,
cut into 1cm lengths
4 spring onions, chopped
30g French mustard
100g grated cheddar cheese
Sea salt and grated black pepper
Place watercress, garlic and pine nuts in a
processor. Puree them lightly. Drizzle in
the oil, pureeing in spurts, until slightly
runny. Place in a bowl and stir in parmesan
cheese and season. Supurb for dressing
pasta and with risotto. Freezes well.
Boil the potatoes and garlic until soft
enough to mash.
Drain and mash. Add olive oil and butter
and stir well. Add watercress stalks (use
the leaves in other recipes), spring onions,
mustard and cheese.
Season with plenty of salt and black
pepper.
Serve with fish or chicken; see recipe next
page.
Roast Tomatoes
For every 16 cherry tomatoes use 2 tbsp
olive oil, 1 tbsp chopped fresh thyme and 1
finely chopped clove of garlic. Place in a
roasting tin in a hot oven for 15-20 minutes
until soft. Serve or use in recipes.
Quick-cooked Watercress
In a frying pan, sweat one finely sliced red
onion in a little oil until soft but not brown.
Add 2 bags or bunches of watercress and
cook for one minute. Serve or use
immediately.
TIP
SIMPLY SUBSTITUTE WATERCRESS IN
ANY RECIPE THAT CALLS FOR SPINACH
4
Linguini with Bacon, Chilli and
Watercress Pesto
12 rashers of bacon, chopped
5 tbsp olive oil
2 cloves garlic, finely chopped
2 small chillis, finely chopped
400g Linguini
3 tbsp Watercress Pesto
3 tbsp double cream
100g Parmesan cheese, finely
grated
Fry the bacon in olive oil, add
garlic and chilli after about 3-4
minutes - be careful not to burn
garlic. In a separate pan, cook
the linguini until al dente, drain
and add to the bacon mixture.
Spoon in the pesto and cream,
stir over a low heat until warmed
through. Season, serve with
Parmesan sprinkled on top.
5
Roasted Vegetables with Pancetta
& W a t e r c r e s s (pictured left)
This is delicious on its own served with good
bread.
2 red peppers
1 yellow pepper
3 courgettes, sliced into 1cm rounds
a little olive oil
2 red onions, cut into sixths keeping the root
intact
16 cherry tomatoes
2 tbsp olive oil
1 tbsp chopped tresh thyme
1 clove garlic, tinely chopped
2 bags or bunches watercress, large stalks
trimmed
100ml Balsamic vinegar, reduced to 50ml (by
heating
separately) Salt and black pepper
150g Pancetta cut into strips and fried until
crispy
(thin, smoked streaky bacon is a good
alternative)
Grill the peppers whole until blackened, turning
them a couple of times. The skins will then be
easy to remove, also remove the seeds and then
slice them thickly. Cook the courgettes on a
griddle with a little olive oil, season, repeat with
the onions. Roast the tomatoes in the oven for
15-20 minutes, with 2 tbsp olive oil, thyme and
garlic. Remove from oven, combine all the
vegetables in a large serving bowl with the
watercress, a little more olive oil and most of the
Balsamic vinegar. Season well, top with the
crispy Pancetta, pour a little reduced Balsamic
vinegar around the dish and serve.
Peas with Watercress and
Shallots
This vegetable dish is lovely with roast
lamb, as shown.
20 small shallots, peeled
40g butter
1 clove garlic, chopped
1 bag or bunch watercress
450g fresh thyme, leaves stripped from the
stem
1 tsp sugar
Salt and black pepper
50ml boiling water
150ml creme fraiche
Marinated Courgettes with
Watercress
This recipe has a fantastic Mediterranean feel.
Yellow courgettes are more widely available
now - try a farm shop if your supermarket
hasn't got them.
4 courgetttes (2 yellow, 3 green)
Juice of one lemon, and finely grated zest.
1 tbsp chopped chives
4 tbsp olive oil
Seasoning
2 bags or bunches watercress, large stalks
trimmed
2 tbsp toasted pine nuts
100g fresh Parmesan shavings
Slice the courgettes at 45º into 2mm rounds,
place in a bowl with lemon juice and zest,
chives and olive oil. Season, mix well and
leave to stand for 5 minutes. Add he watercress
and pine nuts. Mix again, divide between plates
and shave slices of Parmesan cheese over the
top.
Watercress, Chicory, Roquefort and
Bacon Salad.
Dressing :
4 tbsp olive oil
2 tbsp Balsamic vinegar
1 tbsp chopped chives
Sea salt and black pepper
1-2 heads of chicory
2 bunches or bags watercress
6 rashers smoked bacon, diced and fried until
crisp
100g Roquefort cheese.
In a large pan with a lid, cook shallots in
butter until soft and starting to colour. Add
garlic. After 2 minutes add watercress,
peas, thyme, sugar and seasoning. Toss
together, add water and cover with buttered
parchment. Put the lid on the pan, cook for
about 5 minutes until peas are tender.
Remove from heat, take out the thyme and
stir in the creme fraiche. Return to heat to
reduce slightly, check seasoning and serve
hot.
Mix the first four ingredients together to make a
dressing. Break up the chicory and mix with
watercress, arrange on plates. Crumble the
cheese over the salad, sprinkle bacon and
spoon dressing over the top - or try using a
small spoon or dropper to present the dish as
shown. Serve with chunks of good white bread.
A classic recipe.
6
7
IT’S WATERCRESS SOUP...
Watercress Soup
Chilled Watercress And Pear Soup
1 onion, chopped
25g butter
250g potatoes, diced
600ml chicken stock
2 bags or bunches of watercress, chopped
(use any stems left from other recipes too)
50ml cream
a little milk if needed
seasoning
1 onion, chopped
25g butter
250g potatoes, diced
600ml chicken stock
2 bags or bunches of watercress
4 pears peeled and diced
50ml cream
a little milk
seasoning
In a large pan, sweat the onion in the butter
until soft but not browned. Add the potato
and stock, and cook until the potatoes are
soft (approx 15-20 minutes). when potatoes
are almost cooked, add the watercress (try
to allow not longer than 5 minutes cooking
time for the watercress). Liquidise, add
cream . Use a little extra milk if the soup
seems to thick. Season with salt and black
pepper and serve hot.
In a large pan, sweat the onion in the butter until
soft but not brown. Add the potatoes and stock,
approx 15-20 minutes. Add watercress and diced
pear for the last five minutes of cooking time.
Liquidise, add cream and a little milk if the soup
seems to thick. Season, cool and cover, then
chill in the refrigerator for at least 8 hours.
Check seasoning before serving.
8
...BUT NOT AS YOU KNOW IT
Smoked Haddock And
Watercress
Thai Scallop And Watercress
Broth
One quantity watercress soup
4 x 150g pieces
naturally dyed smoked haddock
450ml full fat milk
2 tbsp chopped chives
900ml chicken or fish stock
1 lemon grass, cut in half and bruised by
pressing the flat of a knife along its length
2cm fresh ginger root, peeled and cut in
matchsticks
2 cloves garlic, finely sliced
2 hot chillis. seeds removed and finely chopped
2 spring onions, finely chopped
2 bags or bunches of watercress, leaves only
about 30 leaves fresh coriander
20 large scallops, cut in half
2 tbsp fish sauce; squeeze of fresh lime juice
In a shallow pan, poach the haddock in the
milk for 4-5 minutes or until cooked. Take
out and place in warmed bowls. Ladle the
soup around the fish,sprinkle over the
chives and serve immediately.
To make a more substantial dish, boil 450g
new potatoes until tender, cool and slice
then place under the haddock before
assembling.
Infuse lemon grass and ginger over medium heat
in the stock for 10 minutes, add garlic, chilli and
spring onions. After one minute, add watercress
leaves, coriander leaves and scallops. Cook for
half a minute, add fish sauce and lime juice.
Remove lemon grass, serve. Note: Prawns could
be used instead of scallops.
9
Grilled Squid and Watercress
Salad
This recipe will work as well using prawns
instead of squid.
12 small quid (or 6 large ones), cleaned and
tentacles seperated
Olive oil for marinade
2 cloves garlic, chopped
2 medium red chillis
2 red peppers
1 tbsp Balsamic vinegar
juice of one lemon
6 tbsp olive oil
Sea salt and black pepper
2 bags or bunches of watercress
small bunch fresh rocket
Pasta Primavera
Spring and summer on your plate - try other
vegetables too if you feel bold. Pictured
above.
Prosciutto
Pancakes.
200g dried spaghetti
150g green beans, topped and tailed,
halved
1 small fennel bulb, thinly sliced
12 small florets broccoli
Olive oil
Juice of half a lemon
10 sun-dried tomatoes, diced
1 bag or bunch watercress, chopped
2 tbsp fresh parsley, chopped
Sea Salt, black pepper
100g Parmesan cheese, grated
Marinate squid in some olive oil together with
one of the garlic cloves and one chilli. Skin
peppers and slice. Keep warm. In a bowl, make
a dressing with the vinegar, lemon juice, 6 tbsp
olive oil, the remaining garlic and chilli and
seasoning. Toss the watercress, rocket and
peppers in the dressing, arrange salad on 3
plates. Heat a griddle pan until very hot, cook
squid including tentacles for 1-2 minutes; serve
squid alongside salad. To complete the garnish,
try slicing chive stalks into long, very fine,
strips.
Add the pasta to a large pan of boiling
water, after 5 minutes add the beans and
funnel. After another 3 minutes, add
broccoli. Continue to cook until the pasta is
al dente. Drain, return the pasta and
vegetables to the pan, add a good measure
of olive oil (perhaps 3-4 tbsp), and the
lemon juice with the tomatoes, watercress
and
parsley.
Season
well,
serve
immediately, topped with Parmesan cheese.
10
and
Watercress
A little oil for frying
1 red onion, finely chopped
1 red pepper, finely diced
1 clove garlic, finely chopped
1 chilli, finely chopped
2 bags or bunches watercress,
large stems trimmed
Salt and pepper
8 thin slices prosciutto or Parma
ham
Saute the onion and red pepper in a
little oil until soft, then add the garlic
and chilli. Cook until slightly golden
but be careful not to burn. Add the
watercress and cook briefly until just
soft. Season. Remove from heat and
place equal quantities on the edge of
Prosciutto slices and roll up. Mix the
dressing ingredients and spoon over
the pancakes. Finish with shavings of
Parmesan cheese.
Dressing :
1 tsp Dijon mustard
6 tbsp chives, finely chopped
4 tbsp olive oil
1 tbsp capers, roughly chopped
shavings of fresh Parmesan
cheese
11
Warm Chicken and Watercress
Salad with an Oriental
Dressing
4 chicken thighs
a little olive oil
one clove garlic, finely chopped
Dressing :
30ml soy sauce
40ml vinegar
30ml olive oil
30ml sesame oil
1 tbsp caster sugar
2 tbsp chopped chives
12 new potatoes, scrubbed
8 Asparagus tips
8 baby corn
1 red onion, sliced
2 bags or bunches watercress, large stems
chopped
Marinate the chicken in a little olive oil and one of the garlic cloves. Make a dressing by mixing together
the remaining clove of garlic, soy sauce, vinegar, olive oil, sesame oil, sugar and chives and put to one
side. Separately, cook the potatoes in their skins until tender, likewise the asparagus and corn, season
and keep warm. Heat the griddle and cook the chicken thighs for about 5 minutes each side. Sweat the
onion a little oil until soft but not brown, add the watercress and cook for one minute. Remove from heat.
Arrange the potatoes, followed by watercress, asparagus and corn on warm plates. Season. Drizzle over
the top and around, place the chicken on top and serve.
WATERCRESS, WITH STYLE
Goats Cheese and Watercress
Canapes
(makes 40)
20 small new potatoes
1 bag or bunch watercress, chopped
100g goats cheese or other soft cheese
2 tbsp spring onions, green part only, finely
chopped
25g butter
Bake potatoes in the oven until cooked.
Remove and cool slightly. Cut in half and
carefully scoop out the cooked potato,
taking care not to break the skins. Mix
potatoes together with the watercress,
cheese, spring onions and butter. Season
well and spoon back into potato skins
reheat in the oven and serve with drinks.
12
In a large bowl, gently mix all the
ingredients except the salmon. Cook
the salmon on a griddle or barbecue
(not too fierce a heat) for approx 3-4
minutes each side - take care not to
dry the fish. Server salmon with
salsa accompaniment, garnished with
red pepper puree.
Grilled Salmon with Avocado
and Watercress Salsa and Red
Pepper Puree
Salsa :
1 bag or bunch of watercress,
leaves only, chopped
2 tbsp chopped fresh coriander
1 tbsp chopped parsley
1 red chili, finely chopped
1 red onion, finely chopped
1 tsp caster sugar
1 large avocado, peeled, stoned
and diced
4 plum tomatoes, skinned and
diced
1 clove garlic, finely chopped
juice of 2 limes
Salt and black pepper
4 x 100g approx salmon fillets
Note: The salsa also goes well with
almost any grilled meat or fish.
Red Pepper Puree
2 red peppers, half a clove garlic, 2
tbsp Balsamic vinegar, 50-100ml
olive oil, seasoning
Grill the peppers until the skins are
black, cool and peel away skin.
Remove seeds, place in a processor
with garlic and vinegar. Blend and
drizzle in the olive oil until a pouring
consistency is reached. Season and
serve.
13
Watercress and Mussel Risotto
80g butter (2x40g)
2 onions, chopped (keep seperate)
2 cloves garlic, finely chopped
1kg cleaned mussels
200ml white wine
1 tbsp olive oil
4 rashers of bacon, chopped
200g risotto rice
Stock if needed - fish, chicken or vegetable
4 tbsp Watercress Pesto
2 tbsp parsley, finely chopped
60g finely grated parmesan cheese
Sea salt & black pepper
Poached Egg on a bed of
Watercress
What’s Different
Watercress?
Roast
Beef
Baguettes
with
W a t e r c r e s s a n d H o r s e r a d i s h (not
pictured)
Take 2 medium bagettes, split lengthwise &
buttered and fill with layers of watercress (2
bags or bunches), stalks removed, 500g cold
roast beef, half a red onion, finely sliced, 6 large
radishes, finely sliced. Make a dressing with
about 3 tbsp horseradish sauce (according to
taste) mixed with 6 tbsp creme fraiche, squeeze
of lemon, salt and black pepper. Spoon dressing
over filling - a superb light lunch.
Replace the beef with msoked salmon to ring the
changes.
Organic
Organic watercress grows more slowly,
resulting in a product containing more
nutrition and whose production is kinder to
the environment
25g butter
25g vegetable oil
1 small onion, chopped
225g button mushrooms, quartered
4 eggs
2 packs or bunches Hurd's organic watercress
4x15ml (tbsp) double cream or natural yogurt
50g grated cheese
In a large pan, sweat one onion and garlic
in half the butter until soft. Add mussels
and wine, cover and cook for about five
minutes until the mussels have opened.
Pour the liquid into a smaller pan, taking
care not to include any grit; reserve. Pick
mussels out of shells and save, discarding
any that have not opened. Put the pan of
reserved juices on to a low heat; in another
large pan, heat remaining butter and olive
oil and sweat the second onion with the
bacon. Add the rice and cook for about 2
minutes, the add the mussels stock, ladle
by ladle, waiting for the rice to absorb the
liquid before adding more. If you need
more stock, use fish, chicken or vegetable
stock. Keep stirring risotto until almost
cooked - about 17-18 minutes. Add
Watercress Pesto, parsley and half the
cheese - stir. Season well, add muscles to
heat through, serve with the remainder of
the cheese sprinkled on top of the dish.
About
Watercress,
Salad
Crouton
and
Feta
75g halved cherry tomatoes
2 bags or bunches Hurd's Organic watercress
1 small lettuce (Cos or Escarole)
150g Feta cheese
Fry onion in butter and oil until soft, add
mushrooms and fry for 5 minutes. Meanwhile,
poach the eggs. Add watercress to the pan
with mushrooms/onions, cook briefly. Arrange
the poached eggs on a bed of the watercress
mixture, pour over the cream, sprinkle with
cheese and place under a hot grill until brown.
Serve immediately.
Dressing: 45ml (3 tbsp) olive oil
15ml (1 tbsp) vinegar
Salt and ground black pepper
75g pack garlic croutons
Divide the watercress into sprigs, discard any
tough stalks. tear the lettuce leavesinto large
pieces. Put the salad leaves into a serving
bowl, cut the Feta cheese into cubes and add
to leaves along with the tomatoes. To make
the dressing, whisk together the oil, vinegar
and seasoning, pour the dressing over the
leaves and toss gently into the mix. Sprinkle
with croutons and ground black pepper to
serve. Serves 4-6
For something a little different...
Did you know that watercress belongs to the
brassica family and can be used to replace
purple sprouting brocolli? Watercress is at its
strongest flavour when mature and in flower,
May to September, but naturally you can cook
watercress at any time of year. Try mature (or
flowered) Organic Watercress: wash in salty
water. Cook whole, blanch in boiling water for
2-3 minutes, drain and serve with a knob of
butter.
Strain and save the watercress liquid to make
a beneficial herbal tea - add salt and pepper
to taste,
Storing and using watercress:
Use as soon as possible after purchase. Store
in the ‘fridge, in a sealed container or bag for
a day or two. If limp, revive by submerging in
ice-cold water. Raw watercress will not freeze
well.
Note: substitute prawns for mussels if
liked.
WATERCRESS FACTS...
Simply Watercress...
A simple sandwich made with two slices of
wholemeal bread, spread with butter and
Marmite, topped with a healthy handful of
chopped watercress - scrumptious!
Weight for weight, watercress
contains more Vitamin C than
frech oranges, more calcium
than milk...and more iron than
spinach.
14
The team taking a break during photography
in the lovely Dorset countryside. Recipes
created by James Hurd. Photography: Peter
Hurd. Styled by James Hurd and Ashley
Watts. Design & text: Rita Exner. Copyright
Watercress Association 2000. Website:
www.organicwatercress.co.uk
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