A SAUCE WITH STING AND ZING
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.