VegBox Recipes

Watercress

Watercress Watercress might be tricky to grow, but it's easy to use and packed with nutrients. It makes delicious salads and soups.

More Watercress Information

Graham's Rhubarb Pudding
Looking around for different ways to cook rhubarb as we have a lot of rhubarb in the garden,
Ingredients

Method
  1. Wash rhubarb, cut into 3cm / 1" lengths and place in a flan dish covering the base.
  2. In a mixing bowl cream together the butter and sugar. Add the beaten egg.
  3. Mix in the flour and milk, lightly beat then spread over the rhubarb.
  4. Bake for 40/45 minutes in an oven pre-heated to 180C / 350F / Gas4. (Fan assisted 30/35 minutes at 160C).

Cupboard-To-Table

Suggested Watercress Recipes

Asparagus & Broad Bean Salad

Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.

Broad Bean Salad with Manchego and Mint

This recipe is from "The Seasoned Vegetarian"(we LOVE the title!) by Simon Rimmer, and is reproduced here with thanks to Simon and Octopus Books.

Carrot And Watercress Stir Fry

Watercress is farmed most of the year nowadays, but it's true season is spring. It's packed with nutrients and is usually served raw in salads. But in this recipe, it's lightly cooked in a stir fry and served with noodles. Delicious.

Cauliflower Chickpea Pitta Pockets

This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means itís packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.

Crunchy Mushroom Pilaff

With many thanks to the Mushroom Bureau for Britain for this recipe and the accompanying photograph.

Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

Leek And Butterbean Soup

This is a delicious, filling soup for autumn and winter evenings. It's worth making extra to freeze - or so hungry eaters can come back for more. And there's a secret ingredient, to give it an extra zing!

Peas and Pears Late Summer Salad

This is another one of the brilliant creations that emerge when hunger bumps noisily up against what's left in the fridge and the fruit bowl!

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."

Simple Souffle

So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.

Watercress Soup

Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It's packed with vitamins and its bright green colour can brighten up a cloudy winter's day. Or enjoy for a springtime lunch.

Watercress, Spinach & Goats' Cheese Salad

I invented this recipe one lunchtime when we were all craving salad - in the depths of winter. Our local farm shop had some fresh watercress and mixed winter leaves and the rest is, as they say, history.

The warm goats' cheese makes this salad a filling winter or springtime treat.

Got one? Send us your recipe!

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