Wild nettle and dandelion frittata

Serves 6

1kg wild nettle leaves (no stems), washed in Milton disinfectant

500g dandelion leaves, washed in Milton disinfectant

4 tbsp extra virgin olive oil

1 onion, finely sliced

1 garlic clove, finely sliced

1 red chilli, deseeded and chopped 100g goat’s cheese (unmatured and soft – if not, remove the skin) 75ml whole milk

6 eggs

5 sun-dried tomatoes, chopped 75g parmesan, grated

Preheat the grill to very hot. With surgical gloves, pick 1kg of leaves from the nettle stems (the top ones tend to be most tender). Set aside.

Bring a large pan of salted water to a boil over a high heat. Add the leaves, bring back to a boil and simmer for 3 mins, or until wilted. Using a slotted spoon, transfer to a colander to drain and cool (don’t refresh in cold water as it’ll dilute their characteristic flavour).

Remove the tough end from the dandelion leaves. Add the leaves to the water, bring back to a boil and simmer for 5 mins, or until tender. Drain and leave to cool.

4 Once at room temperature, squeeze any excess water from the nettle and dandelion leaves – don’t squeeze dry, it’s just so they’re not wet. Then chop to a fine pulp and place to one side.

5 Heat half the olive oil in a large, ovenproof frying pan over a medium heat. Add the onion and fry gently for 5 mins to soften. Add the garlic, chilli and chopped leaves and fry for 3 mins more. Check the seasoning and set to one side.

6 Tip the soft goat’s cheese and milk into a large bowl. Whisk to a smooth paste, then add the eggs and beat until well combined. Add the sun-dried tomatoes, parmesan and onion mixture and mix well.

7 Set the frying pan back over a high heat and add the remaining oil. Pour in the frittata mix, reduce the heat, and cook for 5 mins.

The frittata should have set on the bottom but still be a bit wet on top.

8 Place the pan under the grill for a couple of minutes, or until the top has set and has a little colour. This can be served hot or cold.

Taken from The Italian Pantry by Theo Randall (Quadrille). Photography: Lizzie Mayson