Nettles are widespread throughout Scotland. Find them in hedgerows, woodland, wasteland and near buildings. Use gloves to pick and process nettles. Look for the young tender shoots, cut with scissors and remove the tough stems.
bagful of nettles
olive or rapeseed oil
1 oz wholewheat flour
sea salt and black pepper
1 pint hot milk or good tasty stock
Boil the nettles in a tiny bit of water for about 15 minutes until tender. Liquidise until smooth. Put a good splash or oil in a saucepan and add the flour stirring all the time. Add lots of salt and pepper. Remove from heat and beat in the milk or stock until the mixture is quite smooth. Add the nettle puree, bring to the boil and simmer for a few minutes before serving, with oatcakes or good crusty bread.