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Watercress is a good source of iron and very tasty too. Try it with roast beef and horseradish in sandwiches or chopped and stirred into soft cheese such as ricotta as a dip. Teamed with sliced ripe pears, toasted walnuts and soft goats cheese it makes a fantastic salad or light starter to a more substantial meal. And if you're lucky enough to have a glut of it, you could do worse than stirring a mountain of chopped watercress into a deeply savory vegetable or chicken stock, and adding a handful of noodles, for an almost instant warming, de-stressing lunch.
|Sheri Ann Richerson|