The Knobbly Plate

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Lemon Roasted Courgettes with Herbs

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With the arrival of summer comes the first crop of vibrant, tender courgettes, a seasonal gift that begs to be turned into something simple yet bursting with flavour. One of the easiest and most delicious ways to enjoy new season courgettes is to roast them Mediterranean-style with lemon, herbs, and a drizzle of good olive oil. This dish is quick to prepare, incredibly affordable, and pairs beautifully with everything from grilled fish to crusty bread.

To make this dish, start with the freshest courgettes you can find—small to medium ones are ideal as they tend to be sweeter and more delicate. Slice them lengthwise into halves or quarters, depending on size, then lay them in a single layer on a baking tray. The goal is to get the edges slightly caramelised while the centres remain tender and juicy.

A generous drizzle of olive oil comes next, coating each piece so they roast rather than steam. Then comes the real character: a squeeze of fresh lemon juice, which infuses the courgettes with bright, citrusy tang. Add finely grated lemon zest for an extra punch of flavour. Season with sea salt, cracked black pepper, and a handful of chopped herbs—thyme and oregano work beautifully, but parsley, rosemary, or mint can all offer different twists.

Pop the tray into a hot oven, around 200°C (400°F), and roast for about 20–25 minutes. Halfway through, give them a gentle toss to ensure even colouring. The result is golden, slightly crisp courgettes with a zesty, herb-infused fragrance that fills the kitchen.

This dish is not only quick and satisfying but also incredibly versatile. Serve it warm as a side dish, pile it over couscous or quinoa for a wholesome vegetarian meal, or let it cool and mix it into a salad with feta cheese and olives. It’s a dish that celebrates summer produce at its best—minimal effort, maximum flavour.

With just a few pantry staples and garden-fresh vegetables, lemon roasted courgettes are proof that the simplest ingredients, treated well, can become something truly special. Whether you’re cooking for one or a crowd, this Mediterranean-inspired recipe is a go-to that you’ll come back to all season long.

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Lemon Roasted Courgettes with Herbs
Author: 
Recipe type: Vegan/Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Trim the ends from each courgette.
  3. Slice in half then slice each half into 8 wedges.
  4. Toss the wedges in the olive oil,
  5. crushed garlic and season generously with salt and black pepper.
  6. Tip the wedges onto a large baking tray and turn them over so they are all skin down.
  7. Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
Just before serving,
  8. scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.

 

Classic Carrot Top Argentine Chimichurri

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With the arrival of the new season’s carrots comes a bounty of lush, leafy tops—often overlooked, but bursting with fresh, herbal character. Rather than letting them go to waste, why not transform them into a vibrant, tangy classic: carrot top chimichurri? Traditionally made with parsley, chimichurri is a zesty Argentinian sauce, but carrot tops bring a similarly bright, slightly bitter edge that pairs perfectly with its garlicky, vinegar-laced profile.

Chopped finely or pulsed gently in a food processor, the carrot tops are blended with fresh garlic, red wine vinegar, olive oil, chilli flakes, and a touch of oregano to create a sauce that’s alive with flavour. The carrot greens lend a more robust, earthy depth than parsley alone, with just enough bite to stand up to hearty accompaniments.

One of the best—and most budget-friendly—ways to serve carrot top chimichurri is over a tray of roasted root vegetables. Think golden chunks of parsnips, wedges of beetroot, caramelised onions, and sweet, blistered carrots. A drizzle of oil, a toss with salt and pepper, and a hot oven do most of the work, coaxing out each vegetable’s sweetness while keeping their texture satisfyingly firm. Once roasted, these vegetables become the perfect canvas for the chimichurri, which cuts through their richness with a zing of acidity and herbs.

Not only is this a meal rooted in economy—making the most of the whole vegetable—but it’s also deeply nourishing. Rich in fibre, antioxidants, and healthy fats, it fuels both body and soul. Every bite tells a story of seasonal eating, low waste, and simple cooking done well.

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Classic Carrot Top Argentine Chimichurri
Author: 
Recipe type: Vegan/vegetarian
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 1 cup carrot tops, washed and coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • pinch of red pepper flakes
  • sea salt to taste
Instructions
  1. Combine the carrot tops, oregano leaves and garlic cloves in the bowl of a food processor and pulse until finely chopped.
  2. Transfer the mixture to a medium sized bowl and stir in the olive oil and red wine vinegar.
  3. Season with sea salt and a pinch of red pepper flakes.
  4. For best flavour, use it within a day or two. Carrot top chimichurri keeps at best for 4-5 days in the fridge.

Serve warm from the oven with a dollop of chimichurri on each portion, perhaps with crusty bread or a scattering of toasted seeds. It’s a humble meal, yes—but one that’s rich in flavour, texture, and care. A timeless combination of thrift and taste.

New Season Kohlrabi with an Apple and Toasted Walnut Salad

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Crisp, light, and full of bright, summery flavour, this Kohlrabi, Apple, and Walnut Salad is a true celebration of fresh seasonal produce. With its delightful crunch and subtle sweetness, it’s the perfect dish for warm days — whether served as a refreshing side or enjoyed all on its own.

Kohlrabi, the unsung hero of root vegetables, brings a mild, peppery crunch that’s somewhere between a radish and a broccoli stem — clean, juicy, and incredibly refreshing. When peeled and finely sliced or julienned, it forms the crisp backbone of this salad, offering both texture and bite. Paired with sweet, juicy apples — think tart green Granny Smiths or fragrant pink Fujis — the contrast is nothing short of perfect. The apples not only lend a lovely sweetness but also a slight tang that lifts the salad into something truly special.

To add richness and an earthy depth, toasted walnuts are scattered generously throughout. Their warm, nutty flavour and satisfying crunch bring balance to the lightness of the fruit and vegetables. A scattering of fresh herbs — parsley, mint, or a touch of dill — adds colour and brightness, enhancing the garden-fresh quality of the salad.

The dressing is deliberately simple, allowing the natural flavours to shine through: a light drizzle of extra virgin olive oil, a splash of apple cider vinegar or lemon juice for zing, a touch of honey to echo the apples’ sweetness, and a pinch of sea salt and cracked black pepper to round everything out. Optional extras like crumbled feta or a few shaved radishes can elevate it further, but the core trio of kohlrabi, apple, and walnut is more than enough to impress.

Quick to prepare and endlessly versatile, this salad is as at home at a summer picnic as it is on a dinner table. 

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New Season Kohlrabi with an Apple and Toasted Walnut Salad
Author: 
Recipe type: British/Mediterranean
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • Salad
  • 1 small kohlrabi, peeled and cut into matchsticks
  • 1 crisp, red-skinned apple, cored and diced
  • 50g watercress or salad leaves
  • 40g walnuts, lightly toasted and roughly chopped
  • Dressing
  • 1 tbsp lemon juice, plus extra for tweaking
  • ½ tsp Dijon mustard
  • 2 tbsp light olive oil
  • 1 tbsp walnut oil, or use another 1 tbsp of olive oil
  • salt and pepper
Instructions
  1. Whisk the lemon juice and mustard together in a serving bowl, then whisk the oils in slowly until you have a thick emulsified dressing. Season with salt and pepper to taste
  2. Add the kohlrabi, apple, walnuts and salad to the bowl. Mix well and serve immediately

 

Fresh Springtime Wild Sorrel Soup

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Wild sorrel, with its arrow-shaped leaves and vibrant green hue, is a forager’s treasure that brings a zesty brightness to any dish. Its flavour is immediately striking—tangy, lemony, and refreshingly tart, like a burst of citrus on the tongue. There’s a crisp, green edge to it, reminiscent of young spinach but laced with a sharper, more vivacious acidity that wakes up the palate. This natural sourness comes from oxalic acid, which gives sorrel its signature bite, not unlike the zest of rhubarb or the tang of green apples.

When cooked into soup, sorrel transforms. The raw leaf’s brightness mellows into a silken, earthy depth, but the lemony undertone remains, lending the dish a gentle sharpness that cuts through creamy bases beautifully. It adds complexity without heaviness—a vibrant note that dances across the taste buds. Imagine the grassy warmth of spring, kissed by a hint of citrus rain. The soup gains an almost velvet-like texture when pureed, while the sorrel’s acidity balances rich ingredients like potatoes, leeks, or a splash of cream.

In this way, sorrel acts both as a bold flavour and a subtle enhancer. It awakens the senses, conjuring images of dew-covered meadows and forest clearings. There’s something wild and ancient in its taste—primal, clean, and invigorating. It’s a reminder that food from the earth can be both nourishing and thrilling, with a taste that sings of nature’s own pantry. Wild sorrel soup, therefore, is more than a dish; it’s a sip of spring’s essence, wrapped in the comforting warmth of a rustic meal. 

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Fresh Springtime Wild Sorrel Soup
Author: 
Recipe type: Foraged
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • Soup Base
  • 1 small onion or leek (white part), chopped (1/2 cup)
  • 1 Tbs. butter or olive oil
1 small clove garlic, minced
  • 1 medium baking potato or ½ lb. (8 oz.) Yukon gold potatoes, peeled and diced
  • 
3 cups water or broth
  • Sorrel Paste
  • 
4 cups sorrel leaves (3 oz./90 g.), stems trimmed
  • 2 Tbs. (1 oz./30 g.) softened butter or olive oil
Instructions
  1. Sauce the onion or leek in butter or olive oil in a medium saucepan 3 to 4 minutes, or until softened.
  2. Stir in the garlic, then add the potato and water.
  3. Season with salt and pepper.
  4. Cover, and simmer 20 to 25 minutes, or until the potato pieces are very soft.
Meanwhile make the Sorrel Paste.
  5. Pulse the sorrel leaves in a food processor until finely chopped.
  6. Add the butter or olive oil, and process until a smooth paste forms.
Puree the soup with an immersion blender until smooth, then stir in the sorrel paste.
  7. Adjust seasonings, and serve hot or cold.
  8. Alternately, add the soup directly to the sorrel paste in the food processor, and blend everything until smooth.
  9. Adjust seasonings, and reheat, if necessary.

 

Foraged Palestinian Sautéed Common Mallow

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Along the winding edge of a quiet woodland path, I found myself drawn to the soft, sprawling presence of common mallow. It grew in loose, cheerful patches, its round, gently crinkled leaves lifting toward the light like open palms. The green was vivid yet somehow muted under the shifting shadows of the trees, giving the plants an earthy, lived-in beauty that only wild things seem to carry.

The mallow leaves were tender to the touch, with a slight fuzz that clung warmly to my fingers as I plucked a handful. They had an almost unassuming, homey look about them, their small, pale lilac flowers tucked shyly between the foliage. Holding a leaf to my mouth, I tasted it — mild, almost blank, offering little more than a faint, green freshness. It’s not the kind of plant that demands attention with bold or bitter notes. Instead, it waits quietly, a canvas for whatever flavours you choose to lay upon it.

Later, in the kitchen, I tossed the mallow into a heavy pan along with garlic, lemon, and a fistful of wild herbs. As the leaves wilted in the gentle heat, they softened into a silky, lush texture, drinking in the rich scents around them. They became a vessel for the meal’s essence, each bite carrying the sharpness of garlic, the brightness of citrus, the deep, resinous snap of rosemary. It was as though the mallow had surrendered itself completely to the surrounding flavours, giving them a new, tender place to bloom.

There’s a kind of magic in these humble greens — not in their taste, but in their willing transformation. Along the path, they stood as quiet witnesses to the passage of the seasons, thriving without fuss in the margins where the wild world meets the wandering human heart. And in the pan, they became something greater than themselves, a bridge between the forest’s edge and the comforts of a warm, fragrant meal. As I ate, I thought of the path, the whisper of wind in the leaves, and the quiet gift the mallow had offered — a soft, green memory stitched into every mouthful.

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Foraged Palastinian Sautéed Common Mallow
Author: 
Recipe type: Vegan/vegetarian
Cuisine: British Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • ½ Tb Olive oil
  • 2 cups Common mallow , roughly chopped
  • Pinch of Salt and black pepper
  • 1 Small onion, thinly sliced
  • 4 Garlic cloves crushed
  • 1 Lemon
Instructions
  1. Heat a skillet on a medium heat, add olive oil.
  2. Add the onion& garlic and sauté for 2-3 minutes.
  3. Add the common mallow leaves, toss the leaves, add salt and pepper
  4. Add a squeeze of lemon , and serve immediately. Refrigerate any leftovers for couple of days only.

 

A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms

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A celebration of spring’s finest produce, this vibrant vegan dish pairs tender new-season English asparagus with earthy mushrooms and perfectly cooked vegan pasta for a simple yet stunning meal. It’s the kind of dinner that feels indulgent but is packed with goodness — light, fresh, and deeply satisfying.

The asparagus, with its delicate crunch and grassy sweetness, is the star here. Harvested at its peak, it brings a bright, green freshness that sings of springtime. Quickly blanched or sautéed, it retains its vivid colour and just the right amount of bite. Complementing it are caramelised button mushrooms, pan-seared until golden and rich with umami, adding depth and warmth to the dish.

The pasta — your choice of wholewheat, lentil, or classic durum wheat — forms a soft, comforting base, catching every drop of the garlic aroma. A pinch of chilli flakes adds a gentle kick.

This dish is as budget-friendly as it is beautiful. Ready in under 25 minutes, it requires just a handful of ingredients and no fancy equipment — ideal for a midweek dinner or a casual weekend lunch. It’s healthy without trying too hard, rich in fibre, vitamins, and plant-based protein, yet feels like a little treat.

A scattering of toasted pine nuts or crushed walnuts adds texture, while a dusting of nutritional yeast or vegan parmesan provides a final savoury flourish. Served warm or at room temperature, perhaps with a glass of chilled white wine or sparkling water with mint, it’s a dish that captures the essence of the season — fresh, green, and full of life.

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A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 8 ounces pasta rotini preferred
  • 1 bunch English asparagus
  • 8 ounces button mushrooms or field mushrooms sliced
  • 1 teaspoon vegetable stock
  • 

2 teaspoons dried basil
  • 1 teaspoon nutritional yeast
  • 4 garlic cloves, crushed
  • 1 pinch red pepper flake
  • ½ cup soya milk or other unsweetened plant milk
  • 

2 teaspoons cornstarch (or potato starch or arrowroot)
Instructions
  1. Boil the pasta in plenty of salted water according to package instructions. Just before it's done, scoop out and reserve 1½ cup of the pasta water. Drain pasta and return to pan.
  2. While the pasta is cooking, prepare the asparagus by snapping off the ends: Hold the bottom of the spear in one hand and grasp it with the other hand about 2 inches away. Bend the spear and allow it to break. Discard the ends, and then cut the asparagus into pieces about 1½-inch long.
  3. Heat a large covered skillet or Dutch oven over medium heat. Add the asparagus and cook for a minute or two.
  4. Add ¼ cup water and quickly cover. Allow the asparagus to steam for 2 minutes. Uncover and add the mushrooms. Add a splash of water if it seems dry and cover. Cook for about 2 minutes or until mushrooms exude their juices. (If it seems too dry, add a splash of water.) Uncover,
  5. add the garlic, and cook for a minute or two.
  6. Add the vegetables to the pasta and combine well. Keep warm on the lowest heat setting.
  7. Put 1 cup of the pasta water into a small saucepan. Place it over medium high heat and add the stock, basil, nutritional yeast, crushed garlic, and red pepper. As it comes to a boil, whisk together the plant milk and starch in a small bowl and add it to the saucepan. Cook, stirring, until it boils and thickens slightly. Pour it over the pasta and vegetables, and stir to coat. If it seems dry, add a little of the remaining pasta water.
  8. Check the seasonings and add salt and black pepper to taste.

 

A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli

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A vibrant celebration of spring’s arrival, this Chinese-inspired tender stem broccoli dish is a symphony of colour, texture, and bold, aromatic flavours. The young, delicate florets of tender stem broccoli—bright green and crisply sweet—are the star, embodying the freshness of the new season. Blanched just briefly to preserve their vibrant hue and satisfying crunch, they form a light yet hearty base for this vegetarian main course.

In a hot wok, slivers of fiery red chilli and fragrant ginger are swiftly stir-fried in a whisper of sesame oil. The aroma is immediate and heady, dancing in the air with notes of spice and warmth. The ginger adds a mellow heat, slightly sweet and earthy, while the chilli gives a bold, invigorating kick—perfectly balanced to awaken the palate without overwhelming it. Into this sizzling medley goes the broccoli, soaking up the seasoned oil, transforming as it tosses and glistens under the flame.

A splash of soy sauce adds a depth of umami and a hint of saltiness, while a drizzle of rice vinegar brings brightness that elevates the whole dish. Toasted sesame seeds are scattered over just before serving, adding a nutty crunch and a final layer of texture.

Served steaming hot with a side of jasmine rice or nestled over soft noodles, this dish is at once comforting and invigorating. It is a plateful of spring’s best offerings—fresh, light, and nourishing, yet brimming with personality. The contrast of tender greens and zesty aromatics makes it more than just a vegetarian option; it becomes a seasonal centrepiece. A dish that’s simple in preparation but rich in sensory delight—spring on a plate.

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A Chinese Inspired Main course of Tender-stem Broccoli with Garlic and Chilli
Author: 
Recipe type: Vegetarian/Vegan
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
A fresh springtime dish of fresh tender stem broccoli served with garlic and chilli
Ingredients
  • * 400g long-stem broccoli stalks and florets separated
  • * 3 garlic cloves thinly sliced
  • * 4 tbsp olive oil
  • * 1 red chilli deseeded and sliced
Instructions
  1. Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
  2. Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.

 

Classic Foraged Early Springtime Stinging Nettle Soup

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A classic bowl of foraged springtime stinging nettle soup is a celebration of the season’s earliest green gifts — wild, vivid, and nourishing. Emerging just as winter’s grip loosens, young stinging nettles (Urtica dioica) are among the first wild edibles to carpet forest floors and hedgerows. Gathered with care (and gloves!), their tender tops are packed with vitamins A, C, and iron, making them a staple for revitalizing springtime fare.

The soup begins simply. In a pot, onions and leeks are softened in butter or olive oil until sweet and golden. A couple of garlic cloves follow, just kissed by heat to release their aroma. Potatoes, diced small, are added next to lend body and creaminess. After a few stirs, vegetable or chicken stock is poured in, and the pot simmers until the potatoes yield easily to a fork.

Now, the star ingredient: fresh nettles, washed and stripped from their stems. The sting disappears within seconds of cooking, replaced by a deep green earthiness that’s somewhere between spinach and sorrel. They’re wilted briefly in the broth, their color bright and life-affirming.

A quick blend transforms everything into a velvety, emerald-hued soup. A swirl of cream or a spoonful of yogurt can soften its wild edge, and a grating of nutmeg or a squeeze of lemon sharpens it into balance. Some prefer it rustic, others pass it through a sieve for silkiness.

Served hot with crusty bread or a poached egg on top, this nettle soup is more than a meal — it’s a rite of spring, a connection to land and season. Each spoonful tastes of renewal, reminding us of the richness that comes from the wild, the overlooked, and the patiently gathered.

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Classic Foraged Early Springtime Stinging Nettle Soup
Author: 
Recipe type: Vegetarian
Cuisine: Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
A classic recipe for an early springtime recipe for stinging nettle soup
Ingredients
  • * 4 cups vegetable stock
  • * ½ cup heavy cream
  • * 2 cups diced peeled russet potato, roughly 1 large potato
  • * 2 cups diced leeks
  • * 2 medium sized shallots diced small
  • * 1 small yellow onion diced
  • * 3 tablespoons unsalted butter
  • * 1 cup diced celery
  • * Kosher salt to taste
  • * White pepper to taste
  • * 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.
Instructions
  1. * Harvest fresh nettles in the spring about 4-5 inches tall.
  2. * Wash the nettles in a sink of cold water, then dry them.
  3. * Working in batches in a large pot fitted with a steamer basket, steam the nettles until completely wilted. This should take about 2 minutes. Cool the nettles. Note that you can also add the nettles directly to the blender or soup raw for a stronger flavor.
  4. * Squeeze the nettles of excess water, chop finely and reserve. If you're more comfortable blanching nettles put 2-3 quarts of water in a large pot, along with 2 tablespoons of salt and bring to a boil, adding the nettles and cooking for 30 seconds.
  5. * Remove the nettles leaves and stems to a tray, spread them out and cool naturally.
  6. * Remove a handful of nettles and finely chop them to add after the soup is pureed.
  7. Finishing and serving
  8. * Crème fraiche
  9. * chopped dill or mint
  10. * chopped hard boiled egg optional
  11. * extra virgin olive oil to garnish, optional

 

Fresh Foraged Nettle Tagliatelle

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There’s something quietly magical about foraging for fresh young nettles in the golden hush of early spring. The earth is just beginning to stir from its winter slumber, and with the first blush of sunshine, tender green shoots begin to peek through the undergrowth. It’s the perfect time to wander through woodlands or along quiet country paths, fingers brushing over wild herbs and weeds, basket in hand, eyes alert for the unmistakable deep green of new nettles.

Gloves are a must, of course—nettles sting, even when they’re young—but there’s something deeply grounding in this ritual. It connects you to the season, to the land, to something older than any supermarket shelf. These early nettles are vibrant with nutrients, fresh and peppery in flavor, and once you blanch them, their sting softens into silk.

Back home, the transformation begins. Blanched nettles are wrung out, chopped fine, and kneaded into fresh pasta dough. The green stains your hands as you work, and the scent of fresh earth lingers in the air. Rolled and cut into delicate tagliatelle ribbons, the pasta takes on a soft, mossy hue—nature’s own color palette.

Boiled for just a moment and tossed with lemon zest, a pat of butter, or maybe some garlic and pecorino, nettle tagliatelle is a celebration of spring on a plate. It tastes of renewal, of simplicity, of wild things tamed just enough to nourish.

The joy isn’t just in the eating—it’s in the gathering, the making, the quiet hours spent in sunlight and steam. Foraging nettles in spring is not just about food, but about rhythm, presence, and the delicious satisfaction of coaxing a feast from the forest floor.


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Fresh Foraged Nettle Tagliatelle
Author: 
Recipe type: Vegan
Cuisine: British Foraged Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 10 ounces all-purpose flour,
  • about 2 heaping cups

4½ ounces blanched nettles or spinach, about a cup
Instructions
  1. Depending on how old your nettles are, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a huge pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1 to 3 minutes, depending on how old they are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
  2. Remove any thick stems. Chop the nettles roughly. Puree the nettles with a little water in a blender. When you are done, add a little water into the bowl of the blender to help clean it out, but save the water -- you might need this "nettle water" if your dough is not moist enough.
  3. 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 of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. This is a medium strength dough, so you’ll need to knead for 5 to 8 minutes.
  4. Cover the dough with a thin film of olive oil and wrap in plastic. Let it sit for an hour.
  5. Cut off a piece of the dough and roll it out in a pasta machine. How thick? Your choice. But the traditional width for strettine is relatively thick, about a little less than ⅛ inch. This corresponds to No. 5 on my machine, which is an Atlas.
  6. Once you have your sheet of pasta, you can cut it with the wide tines on your pasta cutter. That’s easy, but the real noodles are a little narrower. To hand cut your noodles, make sure the sheet is supple and cool, not sticky. If it is sticky, dust with a little flour and smooth it over the surface with your hand. Loosely roll the dough sheet up so that the slices you are about to make form long pasta. Using a sharp (it must be sharp, or you will be in trouble!) chef’s knife, cleaver or other large blade, slice the loose roll at intervals somewhere between ⅛ and ¼ inches. Lay the pasta on the counter or board with some flour dusted on them. Repeat with the rest of the dough.
  7. After every little batch, pick up the previous one that had been drying and give it a slight twist, making it into a loose nest. This makes for easier storage. The strettine will sit like this for up to a day. Boil in lots of salty water until they float, and then for another minute or two.

 

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.

Screenshot

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.