This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.
My granddad Do used to keep me and my cousins entertained all summer long on his boat with fishing, crab races and stories about pirates, deep-sea treasure and the biggest fish he ever caught! He liked his food, but never cooked – on our summer adventures with him, we were always under strict orders to bring sandwiches! One day, I caught him sitting below deck slurping peaches in syrup from the tin, one of his favourite after-lunch treats, so this recipe is dedicated to him!
From: Kitchen Hero: HomeCooked
I love taking one ingredient and really making it the star of the dish. In this recipe, crab hits the big time! Paired with the heat of chilli and the freshness of lemon juice and zest, it makes a pretty incredible pasta dish. You can buy crab meat quite easily nowadays and for a speedy supper it does save you the hassle of buying a crab, cooking it and then tearing out its insides. Hey, I'm all for shortcuts if you can take them!