Nettle Soup

For the starter, we made Nettle Soup, a traditional British forage food in May, when the plants are at their freshest. We picked ours the morning of the cook-off in Abney Park, North London.

Nettles lose their sting when cooked or dried, and can be treated like spinach or any other young green - although they have their own particular taste. They make an excellent soup, as well as beer and much besides.

To make the soup, saute a little garlic and a few shallots, then add a potato for body and some freshly shelled peas for colour, pouring in boiling stock and simmering for about ten minutes, until the veg is tender. Then add a big pile of nettle leaves (pick just the tops of the plant) and simmer for another ten minutes.

We served it chilled in shot glasses on the day, and I fear I (James) overdid the salt a bit, which lost us some points with the judges. Hey ho, so it goes. I heartily recommend this dish in any case...