Cress recipes
Cress is a general term for the first leaves of plants from the cabbage and mustard family - usually with a strong or peppery taste. Stalwart of an egg sandwich, the young seedlings of various plants (or microgreens) can be used to add a pop of flavour and colour to the top of any dish.
Use up the end of a jar of curry paste to make these spiced egg mayo sandwiches – we’ve used korma paste, but you can experiment with what you’ve got in the fridge.
More cress recipes
Buyer's guide
Large supermarkets, food halls, delis and speciality greengrocers stock increasing varieties of cress. It can also be bought from farm shops or online.
Storage
Keep punnets of cress on the windowsill, and follow the package instructions for watering. Bagged cress will remain fresh for a couple of days in the refrigerator.
Preparation
Add cress to egg mayonnaise sandwiches, salads and soups; or use it to garnish canapés and grilled dishes. Cress is often found in bags of mixed salad leaves.
