Watercress is a staple food among the Chinese, who believe it brings the body back into balance, both nutritionally and holistically. It’s particularly popular in stir fries, thrown in at the last minute and cooked until just wilted.- Fed up with plain old mashed potato? Add a peeled clove of garlic to the potatoes while they boil, drain and mash with a knob of butter and a spoonful or two of wholegrain mustard, then stir through a bag of roughly chopped watercress and plenty of ground black pepper.
- The distinctive mustard flavour of watercress makes it a perfect partner to eggs. Use it to fill a classic omelette with a sprinkling of parmesan cheese or stir into softly scrambled eggs just before serving.
- A great way to increase your vegetable intake is to empty a bag of chopped watercress into a pan of pasta just before serving.
- Watercress perks up any sandwich, adding flavour and crunch. A favourite is with marmite.
- In France roasts were traditionally served with gravy made from pressed watercress juice. An easier way is to pile a platter with leaves and serve your roast on a bed of watercress - it’s great for mopping up the gravy and meat juices.
- Watercress mayonnaise is delicious served cold with poached salmon, asparagus or as a dip. And it couldn’t be easier: tip a bag of watercress into a liquidiser with a handful of parsley and blitz. Stir in 10 tablespoons of mayonnaise, 2 tablespoons of soured cream or natural yogurt and a teaspoon of French mustard.
- For a classic fish sauce, sauté 2 finely chopped shallots and a celery stick in a pan with butter. Pop in a bay leaf, 1/2 glass of dry white wine, 1/2 pint of stock and simmer for 5 minutes. Remove the leaf, add 1/4 pint of crème fraiche and simmer until reduced and slightly thickened. Add 2 bags of chopped watercress and heat through. Liquidise for a smoother version.
- For a variation on salsa verde, blitz a bag of watercress, a handful of basil leaves, 1 clove of garlic, 2 tablespoons of lemon juice and 2 teaspoons of olive oil in a food processor until smooth. Season and serve - tastes great with char grilled tuna.
- For posh peas with the Sunday roast, cook some shallots until soft; add garlic, then watercress, peas, thyme and sugar. Add boiling water and cook for 5 minutes. Take out the thyme and then stir in some crème fraiche. Delicious with lamb.
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