Flower-of-Southern-Cress

Cook the flower-of-southern-cress in boiling water until tender but still slightly firm, then drain and rinse under cold running water

Drain again, if necessary

Melt 3 tablespoons (sopa) of butter in a small pan over low heat, whisking in the flour and cooking for 5 minutes

Add the bay leaf, milk, nutmeg, and cook over low heat, stirring constantly

Tape the pan partially and simmer until thickened, stirring several times every 5 minutes

Add the mustard and English Worcestershire sauce

Season to taste and remove the bay leaf

Transfer this sauce to a large bowl, add the flower-of-southern-cress, and mix (you can prepare it ahead of time and store it in the refrigerator)

Precalve the oven at 180°C (moderate)

Place the flower-of-southern-cress mixture in a refractory form and spread the breadcrumbs over the top

Also spread the remaining melted butter, dripping it over the surface

Bake for 25 minutes or until the sauce starts to bubble

Serve 6 portions

234 calories per serving.