Inventive but easily transportable al fresco fare
You can call this a tartine if you want to give your lunch a touch of French glamour. Be sure to use a good sourdough bread which will retain its wonderful chewy bite.
A good handful of watercress leaves (about ½ a bunch)
125g cream cheese
A squeeze of lemon juice
Freshly ground black pepper
4 good slices of sourdough bread
4-8 slices prosciutto (depending on size)
Chop the watercress quite roughly and throw it into a bowl with the cream cheese, lemon juice and black pepper. Stir everything together and taste for seasoning.
Spread a generous layer of the watercress and cream cheese puree onto the bread, then top with a ruffled slice of prosciutto
ALTERNATIVES: Try mixing other herbs such as basil, chervil, parsley or rocket into the cream cheese, or try thin slices of rare roast beef with some horseradish added to the cheese along with the watercress.
Recipe: Jenny Chandler
Images: John Holdship