Our kitchen garden cook Melanie Johnson shares a beautiful way to cook salmon that makes the most of the new season’s watercress.
‘Young, tender watercress makes a refreshing, yet peppery addition to dishes,’ says Melanie Johnson.
Even a simple pasta dish can be enlivened. ‘Cook 150g-200g of linguini, reserving about 100ml of the starchy water, and toss in a splash of extra-virgin olive oil,’ suggests Melanie. ‘Add to a food processor 200g of drained, canned…
