Popular with everyone, watercress is a bit like rocket, with its own distinctive, fresh, peppery flavour.
I think it's too strong to be used on its own, but it's wonderful combined with lettuce, used as a garnish and for giving its own unmatched flavour to soups and sauces.
This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
Watercress is a star performer in so many ways. I love the fat green luxurious leaves in salads, sprinkled with rock salt in sandwiches, in sauce and perhaps most of all in soup.
This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
With 30% of food being thrown away, this recipe is a good way of making sure you use up those odds and ends in the salad drawer, plus any bits of cured meat lying around! Use whatever you like - or try Delia's favourite combinations.
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