Watercress – 2 bunches de-stalked Leeks – 3 large 2 Medium potatoes 2oz butter or margarine 1.5 pints light chicken stock or vegetable stock if catering for veggies 1/4 pint double cream salt & pepper In a heavy based saucepan fry the potato and leeks gently in the butter/margarine for a few minutes. Add a splash of stock and the watercress, cover and leave on a low heat for 20 minutes, stirring occassionally. Add the rest of the stock and [...]