Watercress is a peppery leafy green that contains a wide range of nutrients including vitamins K and A. Here’s how to buy the ...

Watercress is a leafy green that grows in natural spring water. It has a very distinctive peppery taste to it. Known to be ...

Since the ancient Greeks and Romans, watercress has been used in cooking. It is also widely recognised for its medicinal qualities. Growing naturally beside flowing waterways, watercress is a ...

Watercress is a dark green leafy vegetable with round, tender leaves and crisp, hollow stems that grows rapidly in shallow water and rushing streams. Technically, it is a semi-aquatic plant and a ...

Place the pieces of fish in the tart case. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and ...

For the watercress purée, bring a saucepan of salted water up to a rolling boil, then add the watercress and cover the pan with a lid. Once the water has returned to the boil, drain the ...

With a sharp knife remove the peel and pith from the blood oranges, cut one into 5mm thick slices and segment the other. Just before serving, scatter a few watercress leaves over the base of each ...

If you don’t like watercress, substitute with an equal amount of the more conventional Chinese (napa) cabbage.