Watercress recipes we love and so will you

Tuesday 08th Jun 2021 |

These summer recipes are packed with colour and zesty flavours. Light and delicious, watercress makes a tasty addition to a variety of dishes with its subtle peppery flavour.

Why not try one of our watercress recipes this summer? You’re sure to find something you love in this little lot.


Watercress Recipes We Love

Serves: 4 Prep Time: 30 mins, plus drying. Cooking Time: 4 hours drying


  • 2 Balls Burrata
  • 1 Pineapple
  • 200g Strawberries, chopped into 0.5cm dice
  • 3cm Ginger, minced
  • 4 cloves Garlic, minced
  • 4 Red Chillies, finely chopped
  • 80g Caster Sugar
  • 2 Passionfruit, pulp
  • 1 Lime, juiced
  • 1 tsp White Miso
  • 1 tbsp Fresh Coriander, finely chopped
  • 200g Watercress

Fruity Cashew Confetti:

  • 50g Cashews, roasted 15 minutes 160C
  • 10g Freeze Dried Strawberries
  • 20g Dried Pineapple (from pineapple above)


  1. Begin with the pineapple crisps. Set the oven to the lowest it can go and slice half the pineapple as finely as you can (if you have a mandolin, use this)
  2. Lay the slices on baking paper and dry for 4 hours, or until crisp throughout. Set aside to cool.
  3. Take 20g of this pineapple and blitz to a ‘confetti’ with the freeze dried strawberries and cashews. Set aside in an airtight container.
  4. Chop the remaining pineapple into chunks and grill in a griddle pan until lightly charred, soft and sweet.
  5. For the sambal, combine the strawberries, ginger, garlic, chilies, sugar, passionfruit, miso and coriander in a bowl. Taste, it should be tangy, sweet, spicy and lightly salted. Adjust with more lime, sugar or salt if needed.
  6. When ready, divide each burrata in two. Divide the watercress and sambal between 4 bowls and top with eth burrata and grilled pineapple.
  7. Sprinkle with the confetti and serve.


Watercress Recipes We Love

Serves: 4. Prep Time: 90mins Cooking Time: 25 mins


  • 6 Chicken Thighs, bone in, skin on
  • 1 tsp Coconut Oil
  • ½ tsp salt
  • 1 Lime, juice & zest
  • 3 Cloves Garlic, minced
  • 1 thumb Ginger, minced
  • 2 Green Finger Chillies, finely sliced
  • 4 Lemongrass stalks, bashed
  • 3 Lime Leaves, chiffonade
  • 1 Tin Full Fat Coconut Milk
  • Salt to Season
  • 2 Carrots, julienne
  • 1 Red Onion, finely sliced
  • 3 Spring Onions, finely sliced
  • ½ Cucumber, julienne
  • 2 Sour Eating Apples, julienne, stored in the lime juice.
  • 100g Frozen Peas, defrosted
  • 200g Watercress
  • Oil for Deep frying
  • Coconut Flakes to serve


  • 1 tbsp Sambal Oelek (or chilli paste)
  • 1 Lime, juiced
  • 1 tbsp Soy Sauce
  • 1 tbsp Oil


1.       For the dressing, combine all the ingredients in a jar and shake to combine. Set aside.

2.       For the crispy onions, heat the oil for deep frying in a pan, no more than 2/3 full, to 180C. fry the onions for 2-3 minutes or until crisp and golden. Strain on kitchen paper and sprinkle with salt to stay crisp. Store in an airtight container.

3.       Sprinkle the flesh of the chicken with ½ tsp salt and the lime zest. Set aside for 30 minutes to tenderise.

4.       Heat the oil for the chicken in a large pan. Add the chicken skin side down and brown for 4-5 minutes to render out any fat. Flip the chicken over, add the garlic, ginger, chillies, lemongrass and lime leaves and cook 30 seconds more.

5.       Pour over the coconut milk and reduce to a simmer. Simmer 15-20 minutes or until the flesh is cooked through. Remove from the heat and allow to cool in the liquid.

6.       Once cool enough to handle, remove the skin and bones and shred the meat. Strain the sauce through a sieve, discard the solids and retain the juice.

7.       To assemble, mix the spring onion, cucumber, apple, peas, carrot and watercress in a bowl. Mix with 4 tbsp of the dressing. Top with the shredded chicken, a few spoonfuls of coconut sauce, crispy onions and coconut flakes.


Watercress Recipes We Love

Serves: 4. Prep Time: 10mins. Cooking Time: None


  • 200g Watercress
  • 2 x 160g Cans Albacore Tuna, drained
  • 1 Red Onion, very finely chopped
  • 2 Red Chillies, very finely chopped
  • 100g Desiccated Coconut, unsweetened
  • 2 Limes, juice of both, zest of 1
  • 1 sprig Curry Leaves, leaves finely chopped
  • Salt & Cracked Black Pepper


  1. In a bowl, mix the tuna, onion, chillies, coconut, lime juice & zest and curry leaves. 
  2. Massage with your hands to rub and infuse the ingredients. You want to begin to form a paste.
  3. Taste and season with cracked black pepper and a little salt if your fish isn’t salty already.
  4. Pile onto the watercress and serve


Serves: 4 as a side. Prep Time: 30mins. Cooking Time: 5mins


  • 200g Mange Tout, Blanched for 2-3 minutes then cooled in iced water
  • 250g Tomatoes, roughly chopped
  • ½ Bunch Mint, roughly chopped
  • 150g Watercress 

Lemon & Caper Dressing:

  • 2 Lemons, peeled and cut into cubes (seeds removed
  • 1 ½ tbsp Capers, drained
  • 2 tbsp Olive Oil
  • Cracked Black pepper

Crispy Noodles:

  • 50g Cellophane/ Glass Noodles
  • Oil for Deep Frying
  • Sprinkle of Salt

Kombucha Mayo:

  • 1 Egg Yolk
  • 1tbsp Mustard
  • 1 tbsp Kombucha
  • 130ml Light Olive Oil
  • Salt & Cracked Black Pepper to Season


1.       Begin with the mayo. Whisk together the yolk, mustard and kombucha until homogenous. Drip in the oil, drip by drip, until you form an emulsion. After a stable emulsion has formed, add the rest of the oil in a slow, continuous stream. Taste, season with salt & pepper. If a little thick, thin down with a little ice cold water. Set aside.

2.       For the dressing, heat the oil in a frying pan and add the lemon chunks and capers. Fry until the capers pop, season with black pepper and set aside.

3.       For the noodles, heat the oil in a deep sided pan, no more than 2/3 full to 180C. add the noodles, they will puff up immediately. Drain on kitchen paper, sprinkle with salt and set aside

4.       When ready, mix the watercress, tomatoes, mange tout and mint with the lemon & caper dressing. Top with the noodles and serve with the mayo for spooning over.


Watercress Recipes We Love

Serves: 4. Prep Time: 60mins. Cooking Time: 35mins


  • 4 Red Mullet Fillets (Or Mackerel, salmon, sardines etc)
  • 1 Onion, finely sliced
  • 800g Baby Potatoes, skin on
  • 4 tbsp Oil
  • Pinch salt
  • 2 tsp Nigella Seeds
  • 200g Watercress
  • 20g Basmati Rice
  • Lemon to serve
  • Masala Spice Blend:
  • 1 tsp Turmeric
  • 2tsp Chilli Powder
  • 1 tsp Cracked Black Pepper
  • 1 tsp Salt


  • 300g Full Fat Greek Yogurt
  • ½ Cucumber, seeds removed, julienne
  • 1 Clove Garlic, minced
  • ½ tsp Cumin Seeds
  • ½ tsp Nigella Seeds
  • 1 tsp Oil
  • Pinch Salt


1.       Begin with the roasted rice. Add the rice to a dry frying pan and heat to the highest heat. Toast, shaking the pan until it turns golden brown and smells nutty. Remove, allow to cool then grind to a coarse crumb in a blender. Set aside in a jar (this keeps for ages and adds great crunch to salads)

2.       For the raita, mix the yogurt, cucumber, garlic and salt in a bowl. Heat the oil in a pan and add the cumin and nigella. Fry until beginning to pop then pour the whole lot into the yogurt bowl. Stir in and allow to rest.

3.       Add the potatoes to a pan, cover with cold water and cook until just tender. Remove, drain and allow to steam until completely dry. If you have time transfer them to the fridge on a wire rack to get really dry.

4.       Rub the spice mix over your fish fillets. Set aside while you cook the potatoes & onion.

5.       Heat the oil in a large frying pan and fry the onion until crisp and golden. Drain on kitchen paper, sprinkle with a little salt and set aside. 

6.       Add the potatoes to the hot oniony oil and press down with a fork to lightly crush. You want to retain some shape but give lots of crumbly edges to go super crispy. Fry for 2-3 minutes until a crust forms, sprinkle with the salt & nigella and flip. 

7.       Continue to cook until all the edges are crisp (you may need to cook in batches) and set aside.

8.       Heat a splash more oil in the pan and add the fish fillets skin side down. Have the heat on medium high to prevent the edges from curling up. If they do, the heat is too high, and the skin may scorch. Cook for 2 minutes, flip and cook 1 minute more.

9.       Remove from the heat and allow to rest while you assemble the salad.

10.   Lay the watercress on a platter and tumble over the potatoes. Spoon over the raita, top with the fried fish and finally the crispy onions and 2 tbsp roasted rice. Serve with lemon wedges for squeezing.


Watercress Recipes We Love

These are best grilled over hot coals. If you don’t own a BBQ, these can be baked in the oven at 180C for 30-40 minutes or until tender and finished under the grill.

Serves 4. Prep Time 20 mins. Cook Time 1 Hour


  • 2 Medium Sweet Potatoes, sliced in half lengthways
  • 2 tsp Olive Oil
  • ½ tsp salt
  • ½ tsp Cracked Black Pepper

Beer Caramelised Onions

  • 6 Medium Brown Onions, finely sliced (a mandolin is best)
  • 50g Unsalted Butter
  • 200ml Lager

Watercress Chutney

  • 50g Watercress
  • 50g Coriander
  • 1 Shallot, diced
  • 1 tsp Sugar
  • 4 tbsp Cider Vinegar
  • 2 tbsp Olive Oil
  • ½ tsp Salt
  • Crème fraiche and chilli flakes to serve.


  1. Preheat the BBQ. Cut slashes in the cut sides of the potatoes and rub with the olive oil before sprinkling with salt and pepper.
  2. Lay cut side down, on the opposite side of the BBQ from the coals and cover with a lid. Allow to smoke for 1 hour before turning and cooking for 30-45 minutes more or until completely tender and smoky.
  3. Meanwhile place the onions and the butter in a large saucepan. Set the heat to medium and cover with a lid. Allow to cook, stirring every 5 minutes for 30-40 minutes. The onions will release their own juices and begin to caramelise. If they begin to stick, add a little of the measured beer.
  4. Add the beer and increase the heat. Allow to bubble and reduce for 20 minutes or so, until the beer has evaporated, and the onions are sticky. Set aside.
  5. For the chutney, blitz all the ingredients in a food processor until combined with some texture.
  6. Serve the potatoes, covered in the sticky onions, a drizzle of chutney and some crème fraiche and chilli flakes if liked.


  • Serves 4-6
  • Prep Time 1 hour plus marinading & proving
  • Cook Time 30 minutes


Chicken Shawarma

  • 1.5kg Boneless, skinless Chicken Thighs cut into thin strips
  • 2 Onions, finely sliced
  • 5 tbsp Olive Oil
  • 1 tsp Cumin, ground
  • 1tsp Coriander, ground
  • 1 tsp Cardamom, ground
  • 1 tbsp Mild Curry Powder
  • 1 tsp Baharat
  • ½ tsp Sumac
  • 2 tbsp Honey
  • 1 tbsp Chicken Stock Powder

Lebanese Watercress Salad

  • 4 Baby Cucumbers, shaved into strips with a vegetable peeler
  • 3 Tomatoes, cut into small dice
  • 1 Red Onion, finely diced
  • 50g Watercress, chopped
  • 20g Flat Leaf Parsley, chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • Salt & Pepper to season

Garlic & Watercress Flatbreads

  • 250g Plain Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 2 tbsp Olive Oil
  • 1 tsp Honey
  • 170ml Milk
  • 1 tsp Garlic, minced
  • 2 tbsp Watercress, finely chopped
  • Yogurt & Lemon Wedges to serve


  1. For the Shawarma, mix everything apart from the onions and oil in a large non-reactive bowl, cover and refrigerate for at least 4 hours and up to 24 hours.
  2. Heat the oil in a large pan and fry the chicken and onions in batches until cooked through and lightly charred. Set aside to keep warm.
  3. Meanwhile add all the ingredients for the flatbreads to a large bowl. Mix until combined, you are looking for a soft but not too sticky dough so add a little extra flour if needed.
  4. Turn onto a lightly floured surface and knead for 3-5 minutes or until soft and fully hydrated. Cover with a damp tea towel and rest for 10 minutes.
  5. Weigh the dough and divide into 6 balls. Roll each ball so it is approximately 5-8mm thick, the thicker the dough, the fluffier the bread.
  6. Heat the oil over a medium heat and cook each flatbread for 2 minutes each side or until puffed and lightly charred, stack and store wrapped in foil (they can be warmed in the foil in a low oven if making in advance).
  7. For the salad mix all the ingredients in a large bowl, taste and adjust the seasoning as necessary.
  8. Serve the flatbreads, piled with the chicken, salad and yogurt if liked.


Watercress Recipes We Love

Serves 4 as a main or 6 as part of a spread. Prep Time 1 Hour plus proving. Cook Time 20 minutes


Charcoal Buns

  • 240g Strong Bread Flour
  • 1 tsp Salt
  • 2 tsp Sugar
  • 130ml Whole Milk
  • 30ml Water
  • 7g Dried Yeast
  • 1 Egg
  • 35g Butter, unsalted, room temperature
  • 10g Food Grade Activated Charcoal
  • 1 Egg Yolk mixed with 2 tsp Milk
  • 1 tbsp White Sesame Seeds

Prawn Sliders

  • 500g Raw Prawns, shelled, chopped into 1 cm pieces
  • 2 Cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 3 tbsp Coriander, finely chopped
  • 1 Jalapeno, finely chopped
  • 1 tbsp Lime Juice
  • 2 tsp Fish sauce
  • 1 tsp Caster Sugar
  • 1-2 tbsp Oil

Jalapeno Watercress Mayo

  • 200g Mayonnaise (Japanese is best)
  • 1 Jalapeno, seeded
  • 20g Watercress
  • Watercress, lime & cucumber to serve 


  1. Begin with the buns. Add the flour, salt and sugar to the bowl of a stand mixer and mix to combine. Warm the milk to body temperature and add the yeast. Whisk in the egg.
  2. Add the yeast and egg mixture to the flour and mix, using a dough hook, on medium speed for 2-3 minutes (this can also be kneaded by hand for 5 minutes).
  3. Meanwhile, mix the butter with the activated charcoal. Add the butter charcoal mixture piece by piece to the dough whilst mixing on medium speed. Continue to knead on medium high for 8-10 minutes or until it is smooth, silky and comes away from the bowl cleanly. If doing this by hand, the butter will need to be ‘slapped’ into the dough piece by piece before kneading for 10-15 minutes.
  4. Place the dough in an oiled bowl covered with cling film and leave to prove for 60-90 minutes, or until doubled in size.
  5. Once proved, knock back the dough and divide into 12 equal portions. Shape into a money bag shape, turn over and roll into balls.
  6. Divide between two lined trays, cover once again with oiled cling film and leave to prove again for 40-60 minutes.
  7. Meanwhile, preheat the oven 190C. once the buns have risen, mix the egg yolk with the milk and gently brush over the tops, sprinkle with sesame seeds and bake for 10 minutes or until they sound hollow when the bases are tapped. Leave to cool completely.
  8. Meanwhile add 1/3 of the prawns with the remaining ingredients to a food processor and blitz to a puree. Stir in the remaining prawns and take a small ball of the mix.
  9. Heat the oil to medium high in a large frying pan and fry the small ball for 2 minutes or until cooked. Taste, adjust the seasoning and shape the mix into 12 patties. Fry the patties in 2 batches for 2 minutes each side or until cooked through.
  10. Meanwhile, add the ingredients for the mayo to a blender and blitz to a chunky mayo.
  11. Serve the buns with the patties and mayo with some extra watercress, cucumber and lime if liked.


Serves 4-6. Prep Time 30 mins, plus chilling. Cook Time 5 mins


  • 300g Large Jalapenos/ Padron Peppers, halved and seeds/ ribs removed
  • 200g Cream Cheese
  • 200g Mozzarella, grated
  • 20g Watercress, finely chopped
  • 200g Milk
  • 4 tbsp Flour
  • 2 Eggs, beaten
  • 120g Panko Breadcrumbs
  • Oil for Deep Frying
  • Salt to season
  • Salsa/ Mayo to serve


  1. In a bowl, mix the cream cheese, mozzarella and watercress until well combined. Taste, the cheese and watercress should add enough seasoning but add salt and pepper if liked.
  2. Stuff the mixture into the pepper halves and then dip in the milk.
  3. Roll in the flour and allow to dry for 10-15 minutes.
  4. Roll in the egg, then the breadcrumbs before repeating with the egg and more breadcrumbs. Set aside on a lined tray.
  5. Heat the oil to 180C in a large pan no more than 2/3 full.
  6. Deep fry the peppers for 1-2 minutes or until golden and crisp.
  7. Allow to drain and season with salt to retain crispness. Serve straight away with your dip of choice.
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