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Fresh Foraged Wild Nettle Pesto

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There’s something deeply satisfying—almost primal—about foraging for your own food on an early sunny spring day. The air is crisp, kissed by the scent of damp earth and new blooms, while golden sunlight filters through the young leaves above, dappling the ground in warm patches. Birds chatter overhead as you crouch down, brushing aside tufts of moss or tall blades of grass, eyes scanning for nature’s hidden treasures: wild garlic, dandelion greens, tender nettles, or violet petals.

Each find feels like a secret whispered from the land—gifts tucked away in plain sight. There’s a peaceful rhythm to it: the slow walk, the careful picking, the light rustle of your gathering bag. And when you lift your face to the sun, hands stained green and heart light, there’s a quiet sense of abundance that no grocery store can match. The food is free, yes—but more than that, it’s alive. It connects you to the season, to the land, to something older and wiser than modern convenience.

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Later, in your kitchen, that same wild garlic becomes a vibrant pesto, spooned over crusty bread or tossed with warm pasta. Nettles turn into a silky soup, full of iron and freshness. These meals are simple, but rich in flavor and story. You can taste the spring sun, feel the joy of discovery, and remember the gentle rustle of wind through budding trees. Foraging turns nourishment into a celebration—of health, of the earth, and of our place within it. It’s not just food; it’s a reminder that the best things in life are often the simplest, waiting quietly just beyond the path.

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Fresh Foraged Wild Nettle Pesto
Author: 
Recipe type: Vegan
Cuisine: Foraged food
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Fresh made early spring wild nettle pesto
Ingredients
  • cups (loosely packed) fresh nettle leaves - be careful; always use gloves or tongs when handling nettle; it stings!
  • 1 garlic clove, chopped
  • ⅓ cup toasted almonds*
  • 1 tbsp white miso
  • 1½ tbsp lemon juice, or more to taste
  • 2 tbsp nutritional yeast, or more to taste
  • ⅓ cup extra-virgin olive oil
  • Sea salt, to taste
  • 1-2 tbsp water
  • Optional: chili flakes
Instructions
  1. Always use gloves or tongs when handling fresh nettle - if you touch it with bare hands, it will sting and you will feel its effect for a few hours.
  2. Wearing gloves, wash the nettle under running water. In a food processor, combine the nettle, garlic, toasted almonds, miso, lemon juice (start with 1½ tablespoons) and nutritional yeast. Blend to combine.
  3. With the food processor running, drizzle in the olive oil. Stop the machine to scrape down the sides as needed. Add water, one tablespoon at a time and continue blending until you get a creamy texture. Taste and add salt, more lemon juice and/or chili flakes if necessary until it’s flavourful and well balanced. Serve with pasta, in a sandwich, as a dip, etc.

 

Creamy Courgette and Green Bean Gnocchi

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Creamy Courgette & Green Bean Gnocchi: A Healthy Vegan Italian Delight

Transport yourself to the rolling hills of Italy with this indulgently creamy yet wholesome Courgette & Green Bean Gnocchi. This vegan dish is a perfect marriage of fresh, vibrant vegetables and soft, pillowy gnocchi, making it a satisfying and nutritious meal to savor on a busy weeknight or a leisurely evening.

The dish starts with tender green beans, blanched to retain their crunch and vivid color, alongside courgettes (zucchini) sliced thin for a delicate, silky texture. These vegetables form the heart of this recipe, delivering a medley of flavors and nutrients. The courgette softens beautifully during cooking, almost melting into the sauce, while the green beans add a touch of snap to every bite.

The star of the show is the creamy sauce, made entirely plant-based yet luxuriously rich. A blend of cashews soaked and blended with garlic, lemon juice, and nutritional yeast creates a velvety, cheesy base without any dairy. A hint of fresh basil and a pinch of nutmeg elevate the flavor profile, giving the sauce a warm, aromatic depth that perfectly complements the earthiness of the vegetables.

Gnocchi, the iconic Italian dumplings, are lightly boiled until they float like clouds, then tossed with the sauce and vegetables to coat every morsel. A quick garnish of toasted pine nuts or crushed walnuts adds a delightful crunch, while an extra sprinkle of basil brings a burst of freshness.

This Creamy Courgette & Green Bean Gnocchi is not only delicious but also packed with vitamins, fibre, and healthy fats. It’s a dish that satisfies indulgent cravings while staying true to a healthy, plant-based ethos—a comforting bowl of Italian sunshine in every bite. Buon appetito!

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Creamy Courgette and Green Bean Gnocchi
Author: 
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 2 tablespoons olive oil
  • (+ extra to serve)
  • 3 courgettes
  • (about 350g / 11 oz) thinly sliced
  • 4 cloves garlic
  • thinly sliced
  • 1 pack green beans
  • (about 200g / 7 oz) trimmed
  • 1 pack gnocchi
  • (500g / 18oz)
  • 200g frozen peas
  • 1 x 400g tin butter beans
  • drained
  • bunch of basil
  • (about 30g / 1 oz) leaves separated but left whole
  • 2 tablespoons coconut yoghurt
  • (optional)
  • 1 lemon
  • zested & juiced
  • pinch of dried red chilli flakes
  • (optional)
  • pinch of flaky sea salt & black pepper
Instructions
  1. Warm the olive oil in a large frying pan set over medium–high heat; add the courgettes, garlic and a pinch of salt. Cook for 15–20 minutes, until jammy and golden.
  2. Meanwhile, bring a large saucepan of salted water to the boil, add the green beans and the gnocchi; cook for 3–4 minutes until tender, adding the peas for the final minute. Drain and set aside.
  3. Once the courgettes are cooked, set the heat to low; then tip the green beans and gnocchi into the frying pan. Add the butter beans, basil, coconut yoghurt (if using), lemon juice, chilli flakes (if using), a generous pinch of salt and plenty of black pepper; stir until combined.
  4. Divide the gnocchi between bowls, scatter over the lemon zest and drizzle generously with olive oil.

 

Winter Root Vegetables with Preserved Lemon Yoghurt

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This comforting winter dish celebrates the humble root vegetables of the season, bringing together their earthy sweetness with a tangy, creamy preserved lemon yoghurt for a perfect balance of flavors.

A medley of roasted root vegetables—carrots, parsnips, turnips, and golden beets—are the stars of this dish. Tossed in olive oil, smoked paprika, and thyme, they’re roasted until caramelized and tender. Their natural sweetness is intensified, complemented by a subtle smokiness and herbaceous aroma.

To add layers of texture, crispy chickpeas seasoned with cumin and coriander are scattered across the dish. These add a delightful crunch, alongside toasted seeds—like pumpkin and sesame—that lend nutty undertones.

The preserved lemon yoghurt ties it all together. Made with a plant-based yoghurt, the preserved lemons add a unique punch of salty, citrusy brightness that cuts through the richness of the roasted vegetables. To prepare, finely chop the preserved lemon and stir it into creamy vegan yoghurt with a touch of garlic, fresh dill, and a drizzle of olive oil.

Serve this dish warm, garnished with a sprinkling of fresh parsley or mint for color and freshness. Pair it with crusty sourdough bread or a grain like quinoa to turn it into a hearty meal.

Perfect for chilly evenings, this dish is not just filling but also nourishing. The combination of warm, roasted flavors with the vibrant zing of the preserved lemon yoghurt creates a delightful contrast, making it a memorable addition to any winter menu.

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Winter Root Vegetables with Preserved Lemon Yoghurt
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 1 pumpkin or squash
(about 800g / 1 ¾ lb) cut into 2cm wedges
  • 3 beetroot
(about 400g) peeled & quartered
  • ½ celeriac
(about 400g / 14 oz) peeled & cut into 2cm chunks
  • 2 fennel bulbs
cut lengthways into eighths & fronds reserved
  • 2 sprigs rosemary
leaves picked
  • 2 tablespoons olive oil
  • large handful of soft herbs
(about 50g / 1.8 oz) roughly chopped (coriander & parsley work well)
  • pinch of flaky sea salt & black pepper
  • FOR THE PRESERVED LEMON YOGHURT
  • 1 tub coconut yoghurt
(about 250g / 9 oz)
  • 1 bulb garlic
  • 1 preserved lemon
seeds removed & finely chopped

Instructions
  1. Preheat the oven to 180°C fan / 390°F. Place the squash, beetroot, celeriac, fennel and rosemary on a large baking tray. Drizzle with olive oil and season generously.
  2. Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray.
  3. Pace the tray in the oven and cook for 45–50 minutes until tender and deeply golden.
  4. Remove the garlic and mix together with the yoghurt, preserved lemon, a pinch of salt and plenty of black pepper. Transfer to a serving platter and spread out in a large circle
  5. To serve, pile the roasted veg on top of the yoghurt, along with any oil from the tray (this will be full of flavour). Scatter over the herbs and add a pinch of sea salt flakes.

 

Slow Cooked Courgettes and Creamy Butterbeans

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A humble bowl of comfort, creamy butterbeans meet tender courgettes in a dish that whispers of simplicity and warmth. The butterbeans, their texture soft yet satisfyingly robust, carry a richness that only slow simmering can draw out. They are infused with hints of garlic and a drizzle of olive oil, lending depth to their naturally nutty flavor.The courgettes, sliced thin and cooked until just tender, bring a delicate sweetness to the plate. Their vibrant green is a fresh contrast to the pale cream of the beans, a visual promise of the balance within. A gentle sauté allows them to hold their form, their flavor enhanced with a sprinkle of sea salt and a crack of black pepper.Together, the butterbeans and courgettes are bathed in a light, velvety broth, made from vegetable stock and a touch of cream. The liquid ties the elements together, coating each morsel with a silken finish that begs to be scooped up with crusty bread.A scattering of fresh thyme leaves or a grating of lemon zest adds a fragrant brightness to this homely dish, elevating it just enough while staying true to its essence: simple, wholesome, and utterly satisfying.

 

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Slow Cooked Courgettes and Creamy Butterbeans
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2 persons
 
Ingredients
  • 6 tablespoons olive oil
  • 4 cloves garlic
  • thinly sliced
  • pinch of dried red chilli flakes
  • (optional)
  • 3 courgettes
  • (about 800g / 28 oz ) 2 thinly sliced, 1 julienned/coarsely grated
  • 2 handfuls of pine nuts
  • (about 100g / 3.5 oz)
  • handful of basil
  • (about 30g / 1 oz)
  • handful of parsley
  • (about 15g / 0.5 oz)
  • 1 x 400g tin butter beans
  • (+ the liquid from the tin)
  • 1 vegetable stock cube
  • 2 tablespoons coconut yoghurt
  • 1 lemon
  • zested
Instructions
  1. Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–4 minutes until just golden.
  2. Add the sliced courgettes and a generous pinch of salt; cook for 20–25 minutes, stirring every so often, until tender and golden.
  3. Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
  4. Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for 5 minutes until softened and most of the liquid has bubbled away.
  5. Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.

 

Foraging For Wild Mushrooms and their Health Benefits

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Wild mushroom foraging is the practice of gathering mushrooms from natural habitats like forests, meadows, and woodlands. It offers a deep connection with nature and a chance to discover unique, flavorful varieties that aren’t available in stores. Foraging encourages physical activity, mindfulness, and a deeper appreciation for ecosystems, as identifying safe, edible species requires keen observation and knowledge.

Eating wild mushrooms comes with numerous nutritional benefits. They are rich in vitamins (like B vitamins and vitamin D), minerals (including potassium, zinc, and selenium), and antioxidants that support immune function and overall health. Wild varieties, such as chanterelles, morels, and porcini, often contain higher concentrations of these nutrients compared to their cultivated counterparts. Additionally, they are low in calories and high in fiber, promoting digestive health.

Beyond their nutritional value, wild mushrooms add unique textures and complex flavors to dishes, from earthy and nutty to subtly fruity. Their rich umami quality can elevate the taste profile of soups, sauces, and sautés. However, it’s crucial to forage responsibly, ensuring correct identification to avoid toxic varieties. For those who practice safety and respect for the environment, wild mushroom foraging can be a rewarding, delicious way to connect with nature.

Nettle Pasta

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So today I thought I would give my body a real boost from nature. So I decided to collect and make some nettle pasta for dinner tonight. Didn’t have to walk far as my local church yard is full of fresh nettles and as they are seen as a weed I just knew the vicar would be happy for me to remove a bag full or two. Here are the benefits of eating nettles. Also another great benefit is in your pocket. A bag of 00 pasta costs around £1.25 and you only need about 20p worth of that flour to make this meal. Everything else is absolutely free. In todays cost of living crisis that makes this meal a real bargain.

Eating nettles offers several health benefits, as they are a nutrient-dense plant with a long history of use in traditional medicine. Here are some of the key benefits:

  1. Rich in Nutrients: Nettles are packed with vitamins (A, C, K, and several B vitamins), minerals (iron, calcium, magnesium, and potassium), and antioxidants. They also contain essential amino acids and are a good source of protein for a plant.
  2. Anti-inflammatory Properties: Nettles have been traditionally used to reduce inflammation. They contain compounds like polyphenols and flavonoids, which help in managing inflammatory conditions like arthritis.
  3. Allergy Relief: Nettles have natural antihistamine properties, which can help alleviate symptoms of hay fever and other allergic reactions. They work by inhibiting the production of histamine, a compound responsible for allergic symptoms.
  4. Supports Digestive Health: Nettles are a natural diuretic and have been used to relieve water retention and improve kidney function. They also support healthy digestion by acting as a mild laxative.
  5. Boosts Immune System: The high vitamin C and iron content in nettles can boost the immune system, helping to fight off infections and prevent anemia.
  6. Promotes Skin Health: Nettles are often used in skincare for their anti-inflammatory and antioxidant properties, which can help treat conditions like eczema and acne. They also promote healthy hair and scalp when used topically.
  7. May Support Cardiovascular Health: Nettles have been shown to lower blood pressure and improve circulation, thanks to their diuretic properties and ability to reduce inflammation. This can contribute to overall heart health.
  8. Helps with Pain Management: Nettles have been traditionally used to relieve pain, especially joint and muscle pain, through both ingestion and topical application.
  9. Blood Sugar Regulation: Some studies suggest that nettles may help regulate blood sugar levels, making them beneficial for managing diabetes.
  10. Detoxification: Nettles help detoxify the body by promoting the elimination of toxins through the kidneys. Their high chlorophyll content supports liver function and overall detoxification.

To enjoy these benefits, nettles can be consumed as a tea, in soups, as a vegetable (similar to spinach), or in supplement form. It’s important to cook or process nettles before eating to neutralize the stinging hairs on the leaves and stems.

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Nettle Pasta
Author: 
Recipe type: Foraged Vegan Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 300g 00 grade pasta flour (or plain flour if all you have!)
  • A medium sized basket full (around half a carrier bag’s worth) of young nestle tops.
Instructions
  1. Bring a pot of salted water to the boil, grab the nettles with tongs or a pair of scissors and put them into the boiling water. Stir around and boil for 1 to 3 minutes, then turn off the heat and leave them to steep for ten minutes more.
  2. Pour the mixture into a blender and puree.
  3. Run this mixture through a sieve, removing any of the thick stems which may not have whizzed up in the blender. Squeeze out the pulp into the bowl, so you don’t waste a drop!
  4. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it’s too stiff add a little more of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. You don’t want to over knead/work the dough – a couple of minutes is plenty.
  5. Cover the dough with a thin film of olive oil and wrap in a beeswax cloth or damp tea towel. Let it sit for an hour minimum (although I like to leave mine overnight to mature the flavour).
  6. Cut off a piece of the dough and roll it out until its really thin on a lightly floured chopping board.
  7. Once you have your sheet of pasta, you can cut it into lengths using a sharpe knife or my favourite tool for making pasta – a pizza roller!
  8. Lay each pasta length/noodle over a rolling pin resting on top of a mixing bowl – or the back on a wooden chair.
  9. Boil in lots of salty water until they float, and then for another minute or two.
  10. Once all noodles have cooked, served with a splash of olive or walnut oil and a generous grating of cheese (I like parmesan – but you could go with a cheddar or vegan cheese).

 

 

Lentil and Chickpea Dhal

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Whilst on holiday to the island of Hakuraa Huraa, part of the Maldives, I was served a chickpea and Lentil Dhal for lunch and it was delicious. I loved it so much I ordered it a few times over my stay on the island. I asked if I could have the recipe from the chef and he very kindly wrote it all out for me on a piece of paper. I love holidaying in the Maldives, because of it’s closeness to India the food is very heavily influenced by what that continent has to offer in the way of vegetarian and vegan cuisine

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Lentil and Chickpea Dhal
Author: 
Recipe type: vegan
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 250g (8oz) red lentils
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 45ml (3tbsp) tikka curry paste
  • 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin reduced fat coconut milk
  • 200g spinach
  • 1 lemon, juiced
  • To serve
  • 2 x packs plain naan
Instructions
  1. Rinse and drain the lentils.
  2. Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat. Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.
  3. Pour in the coconut milk, then fill the tin with water and add that, too.
  4. Bring to the boil and cook for about 30 minutes until the lentils are just done.
  5. Stir in the spinach to wilt, season and add the lemon juice. Serve with plain naan.

So where do dhals’s come from…Apparently, the first mention of this dal is made in the Mahabharata — while hiding out as a cook in King Virat’s kitchen, Bhim created the first panchratna dal by slow-cooking the mix of five dals in an earthen pot and garnishing it with a generous dollop of ghee.

NEW FEAST

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The Middle East from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan, to Iran and the Arabian Peninsula has a long and vibrant tradition of home-style vegetarian cuisine. From abundant fresh salads, dips and breads, to a diverse collection of delicious and hearty main meals, there is a profusion of delicious flavour combinations. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf’s recipes in The New Feast are designed for sharing and enjoying with others. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavours and the importance of colour and texture in this cuisine. The recipes are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing, which characterises the region?s approach to cooking.

BAKED RIGATONI with AUBERGINE & MOZZARELLA

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Well what happend to summer? The jet stream seems to have moved and it’s now positively autumnal at times. So what better way to warm up than with my baked rigatoni with aubergine and mozzarella.

Iv’e been wondering where the sun has gone for a few weeks now as it is needed to ripen all the wonderful blackberries, blueberries and raspberries that grow wild around here and I am looking forward to foraging a few of them to make this seasons blackberry vodka. Then I have plans for some fresh raspberry jam which is just one of my favorite flavor’s of all time. It always reminds me of my childhood in Scotland and eating as many raspberries as I put in the pot from days out foraging. They were so juicy and tart, delicious.

 

 

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BAKED RIGATONI with AUBERGINE & MOZZARELLA
Author: 
Recipe type: main course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Persons
 
Ingredients
  • 1¼kg small vine or small plum tomato
  • a sprinkling of golden caster sugar
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 large aubergine(about 450g/1lb)
  • 500g rigatoni
  • 2 garlic cloves, crushed
  • 85g black olive, stoned and chopped
  • 2 good handfuls of basil leaves, plus extra for serving
  • 450g buffalo mozzarella
  • 50g parmesan, freshly grated, plus extra for serving
Instructions
  1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
  2. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
  3. Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente – it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
  4. Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
  5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

 

GREEN KITCHEN AT HOME

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The second cookbook recommendation I have is Green Kitchen at Home. This book is a collection of recipes from their very successful blog Green Kitchen Stories.

There are over 100 vegetarian recipes in this book from quick, delicious weekday breakfasts to more elaborate weekend celebrations. This is food to make you look and feel great. Recipes are easy to make and all have prep and cook times as well as handy hints along the way.  The weekend recipes take a little longer to make but are as uncomplicated as the weekday recipes; from cauliflower fish an chips, their fun take on classic fish and chips to a wonderful lemon ricotta lasagne which we at Knobbly Plate can vouch for is delicious.

The book is packed full of stunning food photography and styling as well as charming anecdotes Green Kitchen at Home will quicly become one of your favourite go to cookbooks.