Sophie Grigson's watercress sandwich with spiced butter

Preparation: 10 mins  Cooking: 5 mins  Serves: 2

Ingredients

4 slices of great bread

A big handful of watercress

For the butter:

1 teaspoon cumin seed

1 teaspoon coriander seeds

½ teaspoon fennel seeds

1 teaspoon smoked pimenton

150g softened butter

Method

To make the butter, dry-fry the cumin, coriander and fennel seeds until they give out a seductive waft of incense. Tip into a bowl, then leave to cool. Grind to a powder and mix with the pimenton. Beat into the butter.

Now butter the bread generously, and sandwich together with a really generous helping of watercress clamped between. Cut in half. Eat.