Roasted Celeriac and Watercress Sauce
Cultivated watercress, parsley and thyme are blended with roasted celeriac into a loose green sauce. A generous amount of raw shallot supplies a sharp onion flavour, balanced by red wine vinegar.
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Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.
Strawberry and Sultana Pistachio Mini Cakes
Strawberry dice, sultanas and chopped pistachios fill round mini cakes. Baking powder is mixed into the flour and the small portions bake until the centres are set, then cool before serving.
Treacle and Sultana Mini Cakes
Treacle and cocoa give these small squares their dark batter, with sultanas and finely chopped edible rose petals throughout. The egg-rich mixture bakes in individual moulds before cooling on a rack.
Watercress and Cheddar Salad with Horseradish
Watercress, cheddar, mushrooms and cucumber are arranged with rocket and dressed with grated horseradish, thyme, olive oil and red wine vinegar.
Watercress and Cheddar Salad with Radish
Watercress, cheddar, mushrooms and radishes are tossed with thyme, chives and vinaigrette. Lemon wedges are served alongside.
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.
Watercress and Pea Pasta Bake
Celeriac and onion soften with cider before peas, watercress and cooked pasta are added. The covered dish finishes in the oven.