As part of my job I sell the importance of using seasonal food, yet I‘ve realised that with hmwm I rarely put my money where my mouth is. I have a habit of going to the supermarket and buying the same meat, fruit and vegetables over and over again; mainly through knowledge of how to cook them and how long they will last in the fridge – as to be completely honest the trips to the busy budget supermarkets are not my favourite past time. Eating seasonally is actually really important; not just because it is most accessible and at its cheapest at that time, but it also has many health benefits; as seasonal fruit and veg have the right nutrients that our bodies need at that particular time of year. I have therefore decided to follow my own advice and cook more seasonal recipes with the hope that it will inspire more of you to jump on this important food band wagon.
So, my first official seasonal recipe uses wonderful watercress, and this recipe shows that there is more to watercress than just a salad leaf. This crust-less duck egg quiche really knocked my socks off, and made watercress a star in its own right. Not only is it packed full of vitamins and minerals, but it tastes delicious too – and my body definitely needed this after a fun filled bank holiday weekend, full of wine and lots of naughty food (and I would imagine I’m not the only one)!
- 2 medium/ large potatoes – peeled, sliced and boiled in salty water for 15-20 minutes, until soft.
- Small nob butter
- 1 x 85g bag watercress – washed and dried
- 4 tbsp natural yoghurt
- 1 onion – sliced
- 1 leek – sliced
- 1 courgette – grated
- 4 chestnut mushrooms – sliced
- 1 tbsp olive oil
- 100g feta cheese – crumbled
- 50g parmesan cheese – finely grated
- 4 duck eggs
- Salt and pepper
- 10 cherry tomatoes – halved
Preheat the oven to 190’C
Butter a quiche dish and sprinkle over half the parmesan cheese.
Place the potato over the bottom of the dish and press down the potato so that it is firm and compressed on the bottom of the dish.
Bake in the oven for 20 minutes to crisp up a little
In a blender, whiz together the watercress and the yoghurt until smooth and set aside while you prep the remaining ingredients.
Heat the oil on a frying pan and fry the onion until soft.
Add the leek, courgette and mushrooms to the pan and continue to simmer for 10-15 minutes, until all the moisture has disappeared from the pan.
Remove the potato from the oven and top with the vegetables.
Sprinkle over the feta cheese.
Whisk together the duck eggs, water cress blend and a little salt and pepper and pour the mixture evenly into the dish.
Top with the cherry tomatoes and then sprinkle over the remaining parmesan.
Return the dish to the oven and bake for 25-30 minutes until the egg is fully cooked and turning golden.
Serve with some fresh salad and enjoy!