A fast-growing plant, cress is recognised for it's distinctive peppery taste and tiny leaves. It is often added to salads, sandwiches and soups but can also be used in many other contexts, and is particularly popular in restaurants as a delicate garnish.

This lovely collection of cress recipes includes Alfred Prasad's Aloo Tikki or mango salad, Mark Poynton's smoked haddock soup and Chris Horridge's veal sweetbreads, parsnip air and curry oil.