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
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