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1 bunch of watercress

6 tablespoons olive oil

a pinch of sea salt

Cut off and discard the lower 5cm/2 inches of the watercress stalks. Either whiz the watercress with the oil and salt in a food processor or pound using a pestle and mortar until you have a smooth sauce.

Use in the same way as Herb Oils (see here). Good with roast beef, or zigzagged over toast spread with fresh cheeses or smoked fish.