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ingredients

12 Ways with Watercress

 

The lush green leaves of watercress give a spicy, peppery flavor note to everything from salads to soufflés. It's so much more than just a garnish! Watercress is in season in the Northern Hemisphere from April to October, so make the most of it in recipes for Peter Gordon's Poached Chicken, Hazelnut, Watercress and Pea Salad, Shaun Hill's Watercress Sauce – or try ten other top watercress dishes.
Recipes
Watercress Soup with Croutons and a Poached Egg

A Long and Messy Business

Rowley Leigh

Twice-Baked Goat Cheese Soufflés with Watercress and Oven-Dried Tomatoes

Cooking One on One

John Ash

Crispy Fish with Watercress

Ken Hom Cooks Thai

Ken Hom

Kola Kanda – watercress, coconut and rice herbal porridge

East by West

Jasmine Hemsley

Spiced Sardines with Fennel, Grapefruit and Watercress

Fire: A World of Flavour

Christine Manfield

Watercress-Miso Mayo

Home Made Christmas

Yvette van Boven

Baked Salmon with Watercress Sauce

The Complete Guide to Traditional Jewish Cooking

Marlena Spieler

Watercress Namul

Korean Home Cooking: Classic and Modern Recipes

Sohui Kim

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Clear Chicken Ball and Watercress Soup

Marvellous Meals with Mince

Josceline Dimbleby

Watercress Sauce

Cooking at the Merchant House

Shaun Hill

Pomegranate, Fennel, Orange and Watercress Salad

Mighty Spice Cookbook

John Gregory-Smith

Poached Chicken, Hazelnut, Watercress and Pea Salad

Salads: The new main course

Peter Gordon

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