NETTLE and PEA SOUP
Broad Bean Paste
Runner Bean Chutney
Thank you Rose for sending this in and also thanks to Tony Gibbons of The Friendly Food Club 01308 868700.
Note from ed - obviously you need to find the nettles somewhere other than on the allotments! But the peas would be the ones you grow.
To make enough for 4 you will need:
About 150 g Young nettle tips washed carefully.
1 Medium floury potato
A bunch of Spring onions
200 g Frozen or Fresh peas
Clove of Garlic
1 litre of, preferably, home-made chicken or vegetable stock
METHOD
Fry the onions and garlic in a little butter until floppy.
Add potato chopped into small slices and cook gently until soft.
Add the nettle tips and cook for a few minutes until they have wilted.
Add the stock and peas and simmer for 15 minutes or so.
Whiz it up in a blender and add salt if necessary but definitely fresh ground pepper.
Add a small amount of single cream.
Can be frozen but loses some of the gorgeous pea colour.
Put some broad beans in a liquidizer and liquidize them. Add a bit of mint, or any other sort of herb. Add some wholemeal bread and mix it all up.
You should then have some broad bean paste.
You spread it over some meat that you are going to grill or roast and it is lovely.
There you go - thanks Silvia!
This recipe makes 6lb of delicious chutney.