• Nettle tops, large panful (pressed down)
• 1 clove garlic
• 1 medium potato, peeled and chopped
• 1 large onion
• 3 - 4 oz butter
• 5 tablespoons medium/sweet sherry
• 1 1/2 pts light stock
• Salt & pepper
• 1 tsp. sugar
• Bread for croutons
• 1/4 pt single cream for serving

METHOD

Pick Nettles First pick your nettles! Kitchen gloves will protect your hands (paws) from stings. Select nice young, clean nettle tops, and pick a large panful.

Back in the kitchen, pick over the nettles (still wearing gloves) (the nettles will lose their sting when cooked) cut off any tough stalks with scissors, checking for insects etc. Wash in plenty of fresh water, when ready for use.

1. Melt the butter in a large saucepan, gently fry the onion and crushed garlic. Add the potato when the onion is soft and continue to cook.
2. Drain the nettles in a colander, and add to the pan. Stir about a bit, cover closely and cook for a few minutes.
3. Then add the sherry to the pan, a spoonful at a time, and seasonings and sugar, stir and cover closely to cook very gently for 10 - 15 minutes.
4. Add stock, and cook slowly for 20 - 30 minutes and meanwhile make the croutons. Melt about 1 oz of butter on a baking tray, in a very hot oven.
5. Cut bread into small cubes and toss into melted butter. Cook for a few minutes, turning occasionally, and watching them like a hawk as they burn very easily.
6. When the potatoes are cooked, take off the heat, and liquidize or put through a sieve.
7. When ready to serve, stir in the single cream reserving some to swirl on the top of each dish. Scatter on the croutons and serve.