Preparation time: 10 minutes
Cooking time: 15 minutes

15ml/1 tbsp olive oil
1 shallot, chopped
1 clove garlic, crushed
1 potato, peeled and chopped
100m/4fl oz dry white wine
pinch of chilli flakes
2 (85g) bags watercress
squeeze of lemon juice
60ml/4tbsp half fat créme fraiche
tiger prawns
wedges of lemon to serve

Heat the oil in a frying pan add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until the leaves have wilted. Cool.

Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon into a bowl and serve with barbecued fish or meat or as a cold dip with pitta bread.