Preparation time: 15 minutes
Cooking time: 10 minutes

25g/1oz butter
2 small shallots, very finely chopped
1 stick celery, very finely chopped
½ glass dry white wine
75ml / 1.125 pint vegetable stock
1 bay leaf
150ml/¼ pint carton single cream
2 x 85g/3oz packs watercress, chopped

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes. Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

For a smoother sauce, liquidise before serving.