Watercress soup with cheddar toasties

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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.

First published in 2015




Watercress soup

Cheddar and ham toasties


  • Food processor or blender


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
Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender
Place a frying pan on the heat and add a little oil. Put the watercress in the frying pan and quickly fry to wilt
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
Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts
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
  • oil
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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