40 minutes
Easy

• Cook the onion and garlic in the butter until softened. Add the potato and stock and simmer for 15 minutes. Drop in the watercress and wilt for a minute or 2 (you want the soup to be bright green) then transfer to a blender and blend until smooth. Pour back in the pan and stir in the cream. Season well then pour into bowls and top with a couple of goat's cheese croutes. Serves 4

An average portion of watercress (80g) is very high in Vitamin C and a good source of iron

20 minutes
Easy

• Heat a griddle pan (chargrill) to blisteringly hot. Season the steak with salt and a good layer of freshly ground black pepper. Sear for 2 minutes each side then rest for 5 minutes. Divide the watercress, radish and onion between two plates. Whisk together the creme fraiche and Dijon (thin with a little water to a drizzling consistency). Slice the beef and divide between the salads. Drizzle the dressing over and serve. Serves 2

To store watercress, stand in a bowl of water, cover with a plastic bag and refrigerate

50 minutes
Easy

• Heat the oven to 190C/fan 170C/gas 5. Whizz the watercress, butter and some seasoning in a food processor to a rough paste. Put a salmon fillet on to each pastry square and cover with a layer of the watercress. Brush the edges of the pastry with egg then fold over and join them together so the salmon is completely enveloped. Trim excess pastry off so you have a neat fillet-shaped parcel. Glaze with egg then bake for 20-25 minutes until golden brown and crisp. Serve with green beans and baby new potatoes. Serves 4

Watercress is farmed in pure running spring water and can also be found growing wild