Watercress ketchup


Goes with fish, mackerel rolls, morels, salmon, bacon, potato latkes and mash.


3 T olive oil
2 onion (small, peeled, very finely chopped)
1 clv garlic (peeled, very finely chopped)
10 fl oz broth (vegetable broth or stock)
2 T soy sauce (ght soy sauce)
2 T honey (runny honey)
1 T corn starch (level, slaked in 2 tablespoons cold water)
3 T peas (frozen peas are fine)


  1. Heat olive oil in a large saucepan, add the onion and garlic and cook for 5 minutes to soften.
  2. Add vegtable stock, soy and honey, bring to the boil and cook for 5 minutes. Then thicken with the cornflour, stirring it in well.
  3. Add 3 oz of the watercress and all the peas and cook for a further 1-2 minutes until the watercress is softened.
  4. Pour into a large tray or bowl over ice to cool as quickly as possible. This will keep the deep green color.
  5. Once cooled, spoon the cooled mixture into a food processor, add the remaining watercress and purée for a 3-4 minutes or until very smooth.
  6. Whisk in the mayonnaise and lemon juice and chill.


Alternatively, substitute 10 fluid ounces vegetable stock with 10 fluid ounces water + 1/2 vegetarian stock cube.

1 batch
Preparation time
Cooking time
Total time
35 minutes