"Birkett might stir cress through cream cheese or ricotta for a super-simple spread to spoon on to sandwiches or jacket potatoes, or for spreading on crackers. Otherwise, simply stir cress into hummus or, if there's yoghurt in the fridge, another slam-dunk dip would be thick strained yoghurt, a squeeze of lemon, maybe some grated garlic and finely chopped cress, which would be perfect for scooping up with cucumber sticks or pitta chips."
"Do your usual mashed avocado with a little lemon and olive oil, spread that over bread or toast, then top with a scattering of cress. It will add brilliant bite, freshness and pepperiness. The same goes for bruschetta, or toasts with hummus, olive oil and gentle spices such as cumin, says Anna Jones, author of Easy Wins. She's no stranger to growing cress, either: I did it with my own kids, and it's a really good lesson in seeing and feeling where food comes from."
Cress delivers a peppery, punchy flavor similar to rocket or watercress and brightens many dishes. Use it to finish mashed avocado with lemon and olive oil on toast, or on bruschetta and hummus-topped toasts. Stir finely chopped cress into cream cheese, ricotta, hummus or thick strained yoghurt with lemon and garlic for spreads and dips. Spoon those on sandwiches, jacket potatoes, crackers, or use for dipping with cucumber sticks or pitta chips. Cress works wherever watercress, rocket, salad leaves or fresh herbs are used and makes a gentle introduction to greens for children.
Read at www.theguardian.com
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