Thanks to all those who attended the very successful Nettlefest, and as promised here are the details of the foods/drinks we had there.

Nettle cheeses generously donated by The Cheese Press, St Marychurch, Torquay www.thecheesepress.co.uk

Nettle Soup

• Half a carrier bagful of Stinging Nettle tops, or fresh-looking larger leaves
• 50g butter
• 1 large onion (or a dozen Crow Garlic bulbs if you want to be truly wild), peeled and finely chopped
• 1 litre vegetable or chicken stock, or even light fish stock
• 1 large potato, peeled and cut into cubes
• 1 large carrot, peeled and chopped
• Sea salt and freshly ground black pepper
• 2 tbsp crème fraîche
• A few drops of extra-virgin olive oil
• A few drops of Tabasco

Wearing rubber gloves, sort through the Nettles, discarding anything you don’t like the look of and any thick stalks. Wash the Nettles and drain in a colander.

Melt the butter in a large saucepan, add the onion and cook gently for 5–7 minutes until softened.

Add the stock, Nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.

Remove from the heat. Using an electric hand-held stick blender, puree the soup and then season with salt and pepper to taste.

Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.

Nettle Pesto style topping

Handful of nettle leaves finely chopped or blended, spoon full of grated cheddar cheese, spoon full of breadcrumbs, flax oil to mix.

Nettle Crisps

Take top 4 or 6 leaves from fresh spring growth of nettle, heat some fat in a pan. When very hot quickly flash fry the nettle for a few seconds only. Remove, drain on paper and sprinkle with seasoning. (We used Herbamare which you can buy at independent health shops – ours came from the lovely Herbs & Honey in St Marychurch)

Nettle Beer

To make one gallon. pick one gallon by volume of nettle tops (top 4 leaves only), soak in water in stainless or enamel pan and bring to a rolling boil. Allow to cool and leave for 24 hours, strain off liquid, and again bring to the boil. Add up to 500g of sugar with a pinch of cream of tartar, allow to cool. Transfer into a demijon and add a commercial brewing yeast. Ferment in a warm place until stops. Bottle in plastic fizzy drink bottles (to avoid explosive incidents!) with a large pinch of sugar in each bottle. Ready in 3 weeks or so.

Enjoy the bountiful nettle!!!

A good book on the subject is 101 Uses for Nettles by Piers Warren