Soup and toasties are a winning pair, and the flavour of brisk, peppery watercress marries well with the savoury flavours of cheddar cheese and ham. Nathan Outlaw's watercress soup recipe can easily be altered for vegetarian tastes by omitting the ham in the toasties and by ensuring the Worcestershire sauce used is vegetarian.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
1 small onion
2 garlic cloves
Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender
1 large potato
1000ml of vegetable stock
Place a frying pan on the heat and add a little oil. Put the watercress in the frying pan and quickly fry to wilt
3 bunches of watercress
Add the watercress to the soup base in the blender and blend for 3 minutes or until smooth. Season to taste
Chill the soup over ice to retain the green colour. Place in the fridge until required
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
1 tbsp of single cream
1 pinch of cayenne pepper
Cornish sea salt to taste
1 tsp Worcestershire sauce
1/2 tsp English mustard
225g of cheddar, room temperature
Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts
4 slices of honey roast ham
8 slices of white bread
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.