Name: Watercress sauce
Yield: 1
Ingredients: 85 g of watercress; 10 small silverskin pickled onions; 1 tablespoon of baby capers in brine; 2 teaspoons of English mustard; 8 anchovy fillets in oil from sustainable sources; 2 thick slices of white bread (100g total); extra virgin olive oil

Watercress sauce

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Elevate your roasted rump with this easy and delicious game-changing sauce.

Ingredients:

85 g of watercress
10 small silverskin pickled onions
1 tablespoon of baby capers in brine
2 teaspoons of English mustard
8 anchovy fillets in oil from sustainable sources
2 thick slices of white bread (100g total)
extra virgin olive oil

Instructions:

Blend the watercress, pickled onions, capers, English mustard, and anchovy fillets until smooth. Tear the crustless bread into pieces, then add them to the blender with extra virgin olive oil and 200ml boiling water. Blend until silky. Season to taste. Serve at room temperature.

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