Have a forage for buttery and tender young nettles (or wild garlic), and turn them into a cheesy, Spanish-style omelette
When I was growing up in the small village of Talaván in Extremadura, Spain, we never ate nettles. They were wild plants that grew along the edges of the fields, and the sort you tried to avoid: like many children, I learned about them the hard way, brushing against them while playing and getting stung. It was only when I came to the UK that I first saw nettles used in cooking, which surprised me: suddenly, this wild plant had a place in the kitchen. Now, whenever I visit my mum, Isabel, I see them everywhere. It makes me smile to think that at this year’s Chelsea flower show I will be cooking among a world of magnificent plants and gardens. Perhaps not too many nettles on show, but who knows?
