I do love a bank holiday, even if it does get in the way of Soup Monday, and yet again this great weekly event has been shunted to another day later in the week. In fact, I had the most marvellous weekend, did I mention it was my Birthday? I was all over the countryside, from Northamptonshire to Oxfordshire and almost into Wiltshire, and had dinner at Soho Farmhouse, which was jolly.
Watercress is currently in season, so go and eat it all, it's delicious raw, or cooked, or blitzed into a soup with an orange...
Ingredients. For 2.
2 Bunches of Watercress
1 Large Onion
Olive Oil
1 Orange
1ltr Vegetable Stock
Salt & Pepper
Method
1. Roughly chop the watercress and onion and sweat in a pan with generous amounts of olive oil for about 10 minutes
2. Add the stock and bring to the boil. Reduce the heat and simmer for another 10 minutes
3. Leave to cool for 5 minutes then add the zest and juice of the orange
4. Blitz the whole thing to smooth goodness and eat!
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