Today: Oven Roast Jackson with Vinegared Watercress and a Whey-Saffron Coulis

First, gather the following:

1 medium-sized Jackson, cleaned and de-boned

2 large bunches watercress

3 tbsp. rice wine vinegar

1 envelope whey-based cheese seasoning

pinch saffron

2 pomegranates

1 package coloured pencils (24 or more colours)

1 UHU Stic

1 pair safety scissors

1 hand-held DYMO labeling machine

salt and pepper to taste

Next, place the Jackson skin-side down in a large roasting pan. It will probably not be twitching at this point, but salt it heavily just in case. You can always rinse the salt off later. This process takes a little time, but it's worth it.