watercress

Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes

Pea, ham hock & watercress salad

SERVES 6 PREP 20 mins COOK 5 mins EASY

Cook 750g frozen peas in a large pan of boiling salted water for about 1 min (or 3 mins if fresh). Drain and run under cold water to stop them cooking. For the dressing, whisk together 7 tbsp cold-pressed rapeseed oil, 2 tbsp cider vinegar and 3 tsp English mustard until emulsified. Mix 750g cooked, shredded ham hock with the peas, a large handful of chopped parsley and the dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over sliced spring onions and a large handful of watercress.

GOOD TO KNOW  healthy • low cal

PER SERVING 454 kcals • fat 25g • saturates 5g • carbs 12g • sugars 4g • fibre 9g • protein 42g • salt 0.4g

Watercress mashed potato

SERVES 4 PREP 5 mins

COOK 25 mins EASY V

Cook 650g floury potatoes that have been cut into chunks, in a large pan of salted water for 15 mins, or until tender. Drain well, then return to the pan to steam-dry before mashing. Push to one side of the pan and add 100ml milk along with 25g butter. Heat gently until the butter melts, then stir into the potatoes with 170g watercress and some seasoning. Serve with your Sunday roast or a midweek meal.