Watercress for a salad with slivered witlof, the leaves painstakingly picked from their tough stalks. I love the odd mindless prep job.Dressed with something thick and mustardy.
The perfect peppery foil for an ever-so-slightly sweet tea-rose coloured risotto of wine and muscat-poached pears and a deeply savoury, stinky, but very delicious blue cheese.
