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I was impressed with how quickly I was able to throw this meal together. It really takes as long as the pasta takes to cook.

Serves 2

Ingredients:

150g spaghetti
1/2 tbsp olive oil
2 spring onions chopped
1 garlic clove thinly sliced
1 tsp mixed herbs
black pepper (as much as you like)
1 salad bag of watercress, roughly chopped
1 glass white wine
150-200g cooked prawns
150 ml creme fraiche

Method:

1. Cook spaghetti.
2. Fry spring onions with garlic, mixed herbs and black pepper until soft.
3. Pour in glass of white wine.
4. Add cooked prawns when pasta is a few minutes from being ready.*
5. Open bag of watercress and add to the pan, stir through with creme fraiche.
6. Add cooked spaghetti to the frying pan, mix well and serve.

*It is important that they are heated through but if they cook for too long they will become tough.

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One of my favourite ingredients is watercress. It is amazingly healthy, it contains iron, calcium, folic acid, vitamin A, vitamin C and lots of other nutrients too. The Victorians used to eat Watercress sandwiches to provide their diet with vitamin C and if you want to find out exactly how good watercress is for you check out this website – watercress.co.uk

Watercress is an easy ingredient to use. I like to eat watercress just by itself as a salad, to wilt it into pasta sauces or to make a yummy sauce to go with grilled fish or chicken. Here’s my recipe for you:

Watercress Sauce
Ingredients:
1 salad pack Watercress
250ml Single Cream/Creme Fraiche
50ml white wine

Method:

1. Blanche watercress in boiling water for 1 min, then transfer to a bowl of cold water with ice cubes.
2. After 2/3 mins drain watercress into a tall jug, pour in the cream and wine.
3. Use a hand food blender to blitz all the ingredients together.
4. Heat the sauce in a saucepan on a low temperature.
5. Add salt and pepper to taste.
6. Drizzle over fish or chicken.

Please leave feedback on this recipe and for everything you could possibly want to know about watercress visit – www.watercress.co.uk