I am like a child with a new toy, every spring its the same. Today however, i am pushing on and harvesting three of my favorite spring goodies. Birch sap, ramsons and nettles.
Stinging nettles to many conjour up a dull looking soup thickened with potato’s. that to me shows a lack of culinary knowledge, and passion for food.
I posted my version of nettle soup last year in May i think. It is quite sublime and very hard to beat, please have a go it really is delicious. I can supply my english Chorizo to finish it off.
Today i have made a Dip with my bag of nettles.
Spring Nettle & Ricotta dip
(i use a soft creamy ewes cheese made up the road)
250g of nettles (wet & blanched weight)
300ml cold pressed rape seed oil (i use fussels from Bath) deliciously nutty
250g ricotta or ewes cheese
salt & pepper
2g mace
juice & rind one lemon
Method