Watercress

A member of the brassica family, along with cabbage and broccoli, water cress is enjoying a bit of a renaissance as people realise not only how healthy it is but also how much you can do with it. Watercress has a spicy, peppery taste and is a superb source of vitamins and minerals, containing more iron than spinach and more calcium than milk - not to mention vitamins A, C and K - on a weight for weight basis.

A lively taste to add to salads and sandwiches, watercress also makes wonderful sauces and soups and can add flavour to quiches, stir frys, relishes and pastries.

Tips

Try Sophie's Smoked Trout and Watercress Tart recipe
Add to stir frys for flavour
When selecting watercress, choose crisp leaves with a deep green colour
Watercress will keep in the 'fridge for a few days in a plastic bag or with the stems in a glass of water
Don't cook for too long - it only needs a quick warm over or you will make it soggy and remove the nutrients
Add a handful next time you make some stuffing!
Sauté with some garlic and try serving with pork