Recipe: Wild Nettle soup

Nettles can be found from spring to early summer, they are a great source of calcium, magnesium, zinc, iron, cobalt, copper, potassium, trace minerals, chlorophyll, the B-complex vitamins, and more.

Not only do they benifit your health they are also good fun to harvest and cook with. Ensure you follow two simple rules when harvesting, only pick the tender tops of the nettles and more importantly ensure you wear gloves, the nettles will carry the sting until cooked, remember this when you go to chop them for the following recipe.

Ingredients
1 200g packet of smoked Pancetta
1 white onion diced
4 leaves wild garlic
4 handfuls nettles (remove all stems)
600ml vegetable stock
4 small potatoes diced
2 TBSP double cream

Method
In a little oil pan fry the Pancetta
Add the onion and fry until tender
Add the potato and garlic and cook slowly
Chop the nettles and add to the pan, add the stock also
Bring to the boil and simmer for 8 minutes
Blend with a stick blender, Sieve the soup
Add the cream and serve.

Recipe:Wild Garlic Pesto

Wild garlic can be found from late January to late Spring.

As with all of my recipes i only pick what is required, ensure it is washed, drained and used as soon as possible after harvest, this will ensure the flavour is at its best when eaten.

For the pesto
ingredients
200g wild garlic
200g Basil/parsley
200g Parmesan cheese Grated
200g Hazlenuts
Rapeseed oil

Method
Pour all of the ingredients into a blender, blitz until a smooth puree is achieved
Add just enough oil wet the mix
Place the pesto in an air tight Jar until required.

The leaves are also fantastic deep fried in a tempura batter, these can be served and work well with Lamb and beef that has been chargrilled.