Roast lamb with watercress
September 10, 2006
By far the most exciting debut in this week’s summer box was a generous bag of watercress. There are so many uses for this vegetable’s sharp, hot, clean taste. And I love that mild stinging sensation it produces in the mouth.
I remember going crayfish hunting in the River Derwent when I was working as a cook in Bakewell one summer. We didn’t find any of the wee crustacae but we did return to the restaurant with a placky bag full of wild watercress. It was pretty much the same as the cultivated stuff, except with smaller leaves and a more peppery kick. The customers loved it and, with a 100% profit margin, so did the boss. Fortunately, no one asked any questions about levels of pollution in the Derwent.
Potato and watercress soup is a great late-summer staple. In the past I’ve enjoyed making it into a ‘gusto’ – an old English sauce made with mustard and egg yolk, great with homemade fish and chips. I also find it’s a good foil, eaten plain, for very fatty meat or fish. We had a big bowl of it on the side with a shoulder of lamb studded with garlic and rosemary, roasted on a bed of thinly sliced potatoes.
In fact, we’re so excited by this week’s watercress we decided to write a letter. Here’s what we wrote…
Please can you fix it for us to have loads of watercress delivered by those nice Riverford people for ever and ever. Cuz it’s great.
Gastropunk and Maths chick
Anyone else got any favourite watercress concoctions to share?