Ingredients: (Serves 4)

2 bunches watercress - washed and shredded

1lb leeks - washed and finely chopped

1 medium potato - washed, peeled and chopped

3fl oz apple juice

2oz butter

6fl oz double cream

1 1/2 pint vegetable sock

Freshly ground pepper

5 leaves of wild garlic - found in abundance in local woods!

Method:

Melt the butter in a thick-bottomed saucepan. Add the leeks, spuds and watercress. Pour in the Apple Juice and then cover with a lid and simmer for 15 minutes. Take care to stir from time to time to avoid burning.

Add the stock. Bring to simmering point again for another 10 minutes or until the vegetables are all tender. Remove from the heat and allow to cool.

Place in a liquidiser and puree till smooth. Then return to the pan to reheat. Serve with a twist of pepper and the double cream.

Just before you serve, add the freshly picked Wild Garlic that has been finely sliced. Its pungent smell and flavour will be released instantly.