A SAUCE WITH STING AND ZING

EADT Suffolk - - Suffolk On A Plate -

Nettles are every­where, so why waste them? They’re an ex­cel­lent source of vi­ta­min C and iron. So, don your Marigolds and care­fully pick the top four leaves from plants that haven’t turned flow­ery or ‘woolly’ on top. Wash them throughly to re­move any bugs that might be lurk­ing, then blanch in boil­ing wa­ter to re­move the sting. Drain well be­fore us­ing.

Whizz up the nettles with a gen­er­ous glug of Scar­lett & Mus­tard gar­lic oil, a few ca­pers, a squeeze of fresh lemon and a bunch of mixed herbs – basil, pars­ley and mint. You’ll have a vivid green, tingly sauce, per­fect for ad­ding some good­ness to chicken or fish.

Lay out squares of foil and plant a piece of white fish on top. Smooth over the salsa verde and wrap tightly in the foil. BBQ for 25 mins.

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