Jamie drizzling honey on top of a fig tart

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Watercress sauce
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Watercress sauce

Peppery & vibrant

Watercress sauce
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Not Too Tricky

serves 6

About the recipe

A real game-changer and a little bit different, this sauce is so easy to make and really very good when teamed with red meat like roasted rump.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Together

Together

By Jamie Oliver

Ingredients

85g of watercress

10 small silverskin pickled onions

1 tablespoon of baby capers in brine

2 teaspoons of English mustard

8 anchovy fillets in oil, from sustainable sources

2 thick slices of white bread (100g total)

Method

  1. Pack the watercress into a blender, discarding the tougher stalks.
  2. Add the pickled onions and a good splash of their liquor, the capers, English mustard and anchovy fillets.
  3. 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.
  4. Season to perfection, tasting and tweaking. Pour into a serving bowl, ready to serve at room temperature when your meal is ready.

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Portrait of Jamie, Jools, Buddy, Petal and River Oliver sitting at the table and facing the camera. There are some dishes in front of them.

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