The wild flavours of these foraged ingredients will put some Spring in your step!
You only need look at the colour to know how healthy and flavoursome it is.
300g watercress trimmed off the big stalk (little stalks are fine)*
1 litre of water
Small bunch of wild garlic – about 50g, saving the flowers for garnish
2 discs of Willie’s Chocolate Stock
Seasoning: pinch of sea salt, a grating of nutmeg and black pepper
*never eat raw wild watercress if animals are nearby as it might contain liver fluke
Liquidiser and saucepan