Watercress Soup with Cheddar Toasties

by Nathan Outlaw​​​​​​​

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 25 minutes


oil, to fry

1 small onion, sliced

2 garlic cloves, sliced

1 large potato, thinly sliced

1000ml of vegetable stock

3 bunches of watercress, large, washed

Cornish sea salt to taste

black pepper, freshly ground, to taste

225g of cheddar, room temperature

1/2 tsp English mustard

1 tsp Worcestershire sauce

1 pinch of cayenne pepper

Cornish sea salt to season

1 tbsp of single cream

8 slices of white bread

4 slices of honey roast ham

oil, to fry


1. To make the watercress soup, put some oil in a saucepan and lightly fry the onion and garlic for about 1 minute before they begin to colour

2. Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender

3. Place a frying pan on the heat and add a little oil. Put the watercress in the frying pan and quickly fry to wilt

4. Add the watercress to the soup base in the blender and blend for 3 minutes or until smooth. Season to taste

5. Chill the soup over ice to retain the green colour. Place in the fridge until required

6. To make the filling for the cheese and ham toasties, place the cheddar cheese, English mustard, Worcestershire sauce, cayenne pepper and single cream in a processor and blitz until smooth. If you find it is a little dry, add more single cream. Season with salt to taste

7. Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts

8. To finish the toasties, heat a frying pan with enough oil to coat the base. Fry the toasties on both sides until golden brown. Place the toasties on kitchen paper and then cut into soldiers