Watercress Sauce

Ingredients :

85g/3 ½oz Watercress

300ml/10oz Natural Yoghurt

1 teasp Lemon Juice

1-2 teasp Runny Honey

Salt and Black Pepper

Instructions :

1. Bring a large pan of lightly salted water to the boil. Reserve 4 sprigs of the watercress for garnish if desired and blanch the remainder in the boiling water for 3 minutes.

2. Remove and drain very well, pressing as much water out as possible.

3. Place the watercress and remaining ingredients in a food processor or blender and process until smooth.

8. Transfer the watercress mixture to a saucepan and warm through very gently, stirring and making sure you do not boil it as it will curdle.

Excellent served hot with poached or grilled fish.

Green "Power" Smoothie

Ingredients :

2 Kiwi Fruit, peeled

85g/3.5oz Watercress

150g/+5oz Green Grapes

180ml/6fl.oz. Natural Yoghurt

2 Large Ice Cubes, cracked

Honey to taste ( 2-4 teasp)

Instructions :

1. Cut the kiwi fruit into pieces and place in a liquidiser together with the remaining ingredients.

2. Blend on low or pulse blend for a few seconds then continue to blend on a fast speed until smooth.

Grown Up Jelly

This fabulous jelly dessert is beautiful and "adult" enough for any grown up. Makes a great to end any dinner party. Easily made with ordinary "kids" jelly but with the addition of raspberries, pomegranate and lots of port!

Ingredients :

1 x 135g tablet Raspberry Jelly

60ml/2fl.oz. Boiling Water

1 teasp Sugar

480ml/16fl.oz. Port

100g/4oz Fresh Pomegranate Kernels

100g/4oz Fresh Raspberries

Double Cream to serve

Basil Leaves to garnish

Instructions :

1. Cut or tear the jelly tablet into squares, place in a heatproof measuring jug or bowl together with the sugar and water and microwave on high for 1 minute.

2. Remove from the microwave and stir until the jelly is completely dissolved. If you don't have a microwave just stir until the jelly is dissolved.

3. Add the port and mix well.

4. Divide the fruit between 4 serving individual glasses then slowly pour in the liquid jelly until 2/3rds full.

5. Refrigerate to set (about 3 hours). If you want the angled effect, simply tilt the glass at an angle when placing in the fridge, making sure they are secured sufficiently.

6. When ready to serve, pour some double cream over the top to create a layer then qarnish with a spring of basil.

The basil should be eaten with the dessert - goes beautifully.