Ingredient: Watercress
Watercress originated from Persia, Greece and Ancient Rome and was brought to the UK by the Romans. In the UK, watercress beds are still mainly found in the south of England in Sussex, Hampshire and Wiltshire, where it thrives in the clear and cool chalk streams. The old Watercress Railway Line in Hampshire even took its name from the trains that once rushed it to London overnight.
As well as vitamin C, Watercress is a nutrient-dense, peppery leafy green packed with vitamins A and K, along with high levels of antioxidants and rich in minerals such as bone-strengthening calcium and blood-strengthening iron. It is a good source of folate and is part of the cruciferous vegetable family, meaning it is good for liver function and hormone balancing.
Its natural peppery bite comes from the same family of plant compounds that you find in mustard and horseradish, which makes watercress brilliant for waking up a bland soup or stew. Also try egg and watercress sandwiches – our youngest was totally hooked on these when he was little. Instead of spinach, wilt watercress into pasta or risotto at the last second, or just serve it as a salad with slices of fresh orange.
