Watercress and Mushroom Pâté

A pretty green-flecked pâté with a delicate, slightly peppery flavour and a hint of spice from coriander seeds. It’s fine to leave these out if you prefer, or use cumin seeds instead. Check out my cook’s notes below for tips on how to get the best flavour. Serve the pâté chilled on thin toast or crackers.
Serves 3–4 as a snack or starter

unsalted butter 25g
spring onions 3 large, green parts included, chopped
portabella mushrooms 85g, chopped
coriander seeds 1 tsp, crushed
sea salt
freshly ground black pepper
watercress 2 good bunches, coarse stems discarded
curd cheese or cream cheese 100g

1) Heat a medium-to-large frying pan over medium-low heat. Add the butter and heat until sizzling, then add the chopped spring onions. Gentle fry for 5 minutes or until the onions are soft but not starting to brown.

2) Raise the heat to medium-high. Add the chopped mushrooms, and stir for 2 minutes until softened and beginning to release their juices. Season with the crushed coriander seeds, sea salt and freshly ground black pepper. Go easy on the pepper, bearing in mind the pepperiness of the watercress.

3) Add the watercress and quickly fry, stirring, until just wilted. Remove the pan from the heat and set aside for a few minutes to cool down.

4) Tip the contents of the pan into the bowl of a food processor. Add the cream cheese and whiz to a purée. Check the seasoning, then scrape the mixture into a bowl, cover and chill.

Cook’s notes
	For the best flavour use large spring onions – those with a big white bulb, sometimes called salad onions. If small thin spring onions are all you can find, double the quantity.
	Be sure to use large flat portabella mushrooms rather than small white ones. The flavour is rich and meaty and a good balance for peppery watercress. Chestnut mushrooms would be a reasonable substitute.
	It’s well worth buying bunched watercress rather than a bag of trimmed sprigs. The flavour is punchier and the fleshy stems can be saved to use in soups.
	Curd cheese is similar to cream cheese but has a lower fat content and a tangier flavour. It’s usually found on the deli counter in a bowl rather than pre-packaged.

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

Watercress and Leek Soup

A satisfying soup with a slightly peppery flavour. To preserve the brilliant green colour, add the watercress and milk mixture just before reheating and serving.
Serves 4-6

watercress 1 bunch weighing about 100g
leeks medium, weighing about 450g, trimmed
butter a large knob
potatoes 3–4 medium, weighing about 450g, cut into small chunks
vegetable bouillon or mild chicken stock 800ml
whole milk preferably organic, 300ml
sea salt
freshly ground black pepper
lemon juice a squeeze

1) Cut the tips from the watercress stems and discard. Set aside a few sprightly sprigs to garnish the soup, then roughly chop the rest.

2) Quarter the leeks lengthways, washing off any dirt trapped between the layers. Slice crossways into smallish chunks.

3) Melt the butter in a large saucepan. When it sizzles, add the leeks and potatoes. Cover with a lid and gently cook for about 10 minutes until beginning to soften.

4) Pour in the bouillon and bring to the boil. Simmer with the lid askew for about 20 minutes, or until the vegetables are tender.

5) Meanwhile, whizz the watercress and milk together in a food processor or blender. Pour into a jug and set aside.

6) Decant about two-thirds of the soup into food processor or blender, making sure you have a mixture of liquid and solids. Whizz to a purée, then pour it back into the saucepan and mix with the unpuréed soup.

7) When ready to serve, stir in the watercress and milk mixture, and reheat gently. Season to taste with sea salt and freshly ground black pepper, bearing in mind the pepperiness of the watercress. Add a squeeze of lemon juice to sharpen the flavour.

8) Ladle into serving bowls and garnish with a watercress sprig.

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury