1、Potted shrimps & watercress on toast

Rich, buttery potted shrimps are a real British delicacy - and this dish is ready in just five minutes

Potted shrimps & watercress on toast recipe

Ingredients

Method

Add a squeeze of lemon and a sprinkling of cayenne.
  • Cut into fingers, add a sprig of watercress to each one and serve straight away with lemon wedges for squeezing over.

  • https://www.truecookbook.com/recipe/potted-shrimps-watercress-on-toast-1842/

    2、Sardines & watercress on toast

    A low-fat lunch that's high in omega 3. You could use any oily fish if you don't have sardines
    Sardines & watercress on toast recipe

    Ingredients

    Method

    1. Lightly toast the bread. Rub the cut side of the garlic over the surface of the toast and arrange the tomato slices on top. Add seasoning if you want to.
    2. Break up the sardines with a fork and arrange on top. Pile on the watercress and drizzle with balsamic vinegar.

    3、Salmon & watercress parcels

    These smart little parcels take less than an hour to cook from frozen
    Salmon & watercress parcels recipe

    Ingredients

    Method

    1. Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.
    2. Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or wrap in cling film or freezer bags and freeze.
    3. To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.

    4、Pea & watercress soup

    Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round
    Pea & watercress soup recipe

    Ingredients

    Method

    1. Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
    2. Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

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