family favouriteswatercress recipes from Anthony Worrall Thompsonbring on the sunshine with these delicious disheswhiz up a speedy supper in under 30 minutes from the classic to the orientalfrom the traditional to the exoticrecipes to impress the gueststo add interest to a range of dishes

If you're looking for low calorie recipes, let our calorie calculator guide you:

unspecified image









Preparation time: 20 minutes
Cooking time: one hour 20 minutes

4 baking potatoes
2 eggs, separated
100g/4oz gruyere cheese, grated
1 x 85g/3oz pack watercress, roughly chopped
1 tsp mustard
salt and pepper
mixed leaf salad
pickled red pepper, sliced to garnish

Bake the potatoes in a hot oven 200°C, Mark 6 for an hour. Cut in half and scoop out the potato flesh, reserving the skins. Mix the flesh with the egg yolks, gruyere cheese, watercress and mustard. Season to taste.

Whisk the egg whites until stiff and fold into the potato mixture. Spoon back into the potato skins. Return to the hot oven for 20 minutes. Garnish and serve immediately with a watercress and mixed leaf salad.
Nutrition
portions: 4
calories: 303
fat: 12g
saturated fat: 6g
carbohydrate: 36g
protein: 15g
fibre: 3g
salt: 0.92g

 
Rate this recipe
Excellent
Good
Average
Poor