This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.
ON THE DAY Pack the watercress into a blender, discarding the tougher stalks. Add the pickled onions and a good splash of their liquor, the capers, English mustard and anchovy fillets. Remove the crusts from the bread, tear in the soft middles, add the extra virgin olive oil and 200ml of boiling kettle water, then blitz until silky smooth. Season to perfection, tasting and tweaking. Pour into a serving bowl, ready to serve at room temperature when your meal is ready.