Steamed Oriental Cod with Watercress
Chargrilled Tuna with Salsa Verde
Sophie Grigson’s Vietnamese Shaking Beef
Watercress Omelette, Mushroom & StiltonCheese and Watercress Scones
Calories:
400
Preparation:
25 mins
Cooking:
15 mins
Serves:
4
Ingredients
- 100g/4oz self-raising wholemeal flour
- 100g/4oz butter, cubed
- 100g/4oz self-raising plain flour
- ½ tsp salt
- 50g/2oz gruyere cheese, grated
- 1 x 85g/3oz pack watercress, chopped
Method
Sift the flour and salt together and rub in the butter. Stir in the cheese and chopped watercress and bind with water to make a soft dough. Roll out on a floured board until about 1” thick. Cut into 2” circles using a pastry cutter.
Bake at 200ºC, Mark 6 until risen and browned (about 15 minutes). Delicious simply with butter, or as part of a ploughman’s lunch.
Fat:
25.6g
Saturated Fat:
15.7g
Carbohydrate:
35g
Protein:
9.6g
Fibre:
3.3g
Salt:
1.57g