Nettle & Wild Sorrel soup: V easy – and practically free

Pick 5 good handfuls of young nettles (using kitchen gloves is a good idea!)

1 handful of young sorrel leaves – (wild if you can find them)

Add these to chicken or vegetable stock, and cook with an onion and a potato to thicken it. Once softened, liquidise

Add a dollop of cream for a beautiful contrast just before serving, and some wild garlic leaves if its not too early for them.

The sorrel gives it a delicious tart, lemony sharpness and the nettle is a beautiful bright green that overcomes the sludge-green that the sorrel leaves turn to when cooked.