Wirral Watercress soup served with Ravioli

Essential  Cuisine

Essential Cuisine

Premium Supplier 20th October 2014

Wirral Watercress soup served with Ravioli

Starter prepared by Joseph Jones in the Cheshire Heat of the North West Young Chef Competition 2014


  • 2 Pigs cheeks
  • 1 Shallot
  • 100g Watercress
  • 500ml Chicken stock
  • 25g Spinach
  • 1 Potato
  • 112g flour
  • Couple of threads of safron
  • 1 Egg and 1 yolk
  • 10ml Olive oil
  • 50g White cabbage
  • Pickling liquor (white wine, white wine vinegar, sugar, salt, peppercorns and bay leaf)
  • Mirepoix of veg (carrot, celery, onion and bay leaf)
  • 60ml Double cream
  • 1/2 Teaspoon horseradish sauce
  • Nasturtium flower for garnish


Make pickling liquor and cover cabbage, leave for 48hrs.
Braise the pigs cheeks with some of the stock and mirepoix of veg in a pressure cooker for 45 mins.
Sweat off diced shallot, add diced potato and stock, cook out then when ready to serve blitz in washed watercress and spinach, season and adjust consistency if needed for the pasta add egg, oil and safron to a food processor, emulsify then add flour and pulse til balled together then leave to rest.
When cheeks are cooked flake down ad a little of the cooking liquor and pickled cabbage.
Roll out pasta and shape into ravioli filling with cheek mix, place in boiling water till pasta is cooked.
For the cream simply add horseradish to cream swirl into soup.