Watercress is in season and if you are looking for a salad leaf that is truly good for you, look no further bursting with vitamins and minerals, this peppery little leaf is one of the UK's natural superfoods. The classic use of watercress is with salmon or sea trout and there nothing like a watercress sandwich paired with one of these equally healthy fish to make a terrific light lunch. Later in the year you can use mackerel instead.
If you are in a Hugh Fearnley-Whittingstall mood and want to make sure you use up your leftovers how about adding some watercress to bubble and squeak?
About 500g leftover floury cooked potatoes (or mash)
A little butter and milk
3 tbsp groundnut oil
4 spring onions, trimmed and chopped
About 120g watercress, washed, picked over and roughly chopped
Salt and freshly ground black pepper
Poached or fried eggs, to serve
If the left over potato isn't already mashed, mash with a knob of butter melted in a little warm milk and season well. Then sauté the spring onions for a couple of minutes. Add the watercress, stir for a minute until just wilted, then tip the contents of the pan into the potatoes, and mix.
Heat the remaining oil in the same pan, add the potato mixture and pat it down sizzling gently until the underside is crisp and golden brown. Turn the bubble over by inverting it on to a plate and sliding it back, cooked side up, into the pan. Keep going, squishing and turning, then leave to brown for a couple of minutes, until you have a well-formed, piping hot cake with a golden-brown crust both top and bottom. Serve at once with poached or fried eggs.