Nettles

Yes, the horrible 'stingers' you were pushed into by bullies as a child. (Or at least I was.)

Nettles are rich in iron and can be used in exactly the same way as spinach. Lovely they are, as nettle soup or as a substitute for spinach in the Greek spanakopita. Pick the tops from March to the end of May, after which they become bitter and rather 'insecty'.

Nettle soup

My version of this is a combination of Roger Phillips' and Hugh Fearnley-Whittingstall's approaches to the subject. I hope they won't mind.

Ingredients (for two):

2 celery sticks, finely diced
1 large carrot, finely diced
1 large onion, finely chopped
1 clove garlic, crushed
A colander full of nettle tops (picked with gloves on), washed
1 large floury potato, diced
A handful of cooked rice
250ml of chicken or vegetable stock
Small carton of single cream
Salt, pepper
Nutmeg

Method:

Chop celery, carrot, onion, garlic and potato and sweat in butter. Add nettle tops, stock and simmer until the potato is soft. Add rice (for thickening). Blend. Season with salt and pepper and the merest scraping of nutmeg (it's easy to overdo the nutmeg, but a hint really enhances the flavour). Add cream. Eat.

This soup is delicious hot or cold with Ramsons (wild garlic leaves) chopped and sprinkled over.

Spanakopita (Greek feta and 'spinach' pie)

This recipe is based on Anthony Worrall-Thompson's version, with added input from my friend Vic's Greek father, which is that if you don't squeeze out all the water from the spinach, nettles or whatever greenery you're using, you'll get a 'soggy bottom' to your pie. Funny how all 'celeb' chefs forget to mention the need for this - makes you wonder whether they've ever actually cooked the dish themselves. :-|

Ingredients (for four):

400g nettle tops, picked with gloves on and washed
1 tablespoon chopped parsley (or more)
Small bunch spring onions, chopped
225g onion, finely chopped
300g feta cheese, crumbled
Salt and freshly ground black pepper to taste
Olive oil, for frying onions and brushing filo
6 thin filo pastry sheets


Method:

1. Preheat the oven to 180C/250F/Gas 4.
2. Steam the nettle tops for 5 mins or so until wilted, squeeze out the excess water in a cloth and chop finely.
3. For the filling, in a large bowl, combine the nettles, parsley and spring onions.
4. In a pan, gently fry the onion until golden. Add to the nettle mix.
5. Now add the feta and mix well. Season.
6. For the spanakopita, grease a shallow baking dish with oil and line with three of the filo sheets, placing one on top of the other. Brush each sheet separately.
7. Put the filling over the pastry and spread evenly. Cover with the remaining filo. Brush the top with oil and, with the point of a sharp knife, trace the crust into square pieces.
8. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut and serve with a tomato salad.

Also goes beautifully with tzatziki and a lamb (or rabbit) kebab.