Food glossary



This peppery flavoured dark green leaf with its slightly chewy stems is a popular salad ingredient, it is a member of the mustard family and has a similar taste. It is sold pre-packed in bags and loose - look for fresh green leaves with no signs of yellowing or wilting. Watercress is a good source of iron and vitamins A and C.

Uses: As a salad vegetable watercress is best teamed with milder tasting leaves to give a variety of texture and flavour, if possible also mix dark and light greens together for colour. It can be cooked but is best included in dishes such as soups or pasta sauces rather than served as an accompanying vegetable. Watercress and potato combine to make a particularly delicious soup. The attractive leaves make a pretty garnish for a variety of savoury dishes.

To store: Keep in a plastic bag in the salad drawer of the fridge for 2-3 days.

To prepare: Trim any tough roots off and remove any damaged or yellowing leaves. Wash gently in cold water and pat dry with kitchen paper.