Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Nice nettles
Cooking with nettles is not something new, and I have heard about it frequently over the years. However, I’ve never tried them before. In part, because I’ve been unsure how and when to harvest these little stingers, and, since having kids, have made every attempt to steer everyone well clear of them.
But nothing ventured, nothing gained, so geared up with my kitchen gloves and secateurs I set off to an undisturbed area of the farm where they grow in abundance. The trick, according to Hugh Fearnley-Whittingstall, is to pick only the freshest growth, so the first four to six leaves on each spear. They should definitely be avoided after early April as they become coarse and hairy.
Pesto
The taste is somewhat similar to spinach, and they can really be used as a replacement in any recipe that calls for spinach. As with most things eaten fresh and in season, their nutrient content is very high, so you should get stuck in. The simplest way to enjoy these is as as side dish, wilted in hot water for a couple of mins, drained and then buttered. For a local, seasonal take on pesto, replace the usual basil with blanched nettle leaves, or try the more traditional nettle soup.
Music to cook to
In amongst an eclectic mix of records in my mum’s house was a copy of Paul Simon’s album Graceland. My favourite track from this album is Diamonds on the Soles of Her Shoes. There’s just so much in this track, it’s impossible not to like.
www.lochaberfarm.com