Many people are put off cooking with nettles because they’re worried about the sting. Well, don’t be: for one thing, the nettle is an ingredient that’s been used for years, both here and abroad, and it loses its sting once blanched. Nettles have a fantastic, mineral tang, like the very best wild greens, plus you can always wear rubber gloves to protect yourself, if need be.
I’m using them here in a pancake stuffing; the vinegar adds acidity to the mix, which brings alive the other flavours. The pineapple in the second recipe plays a similar role. I first came across the combination of pineapple and tomato in a salad in Oaxaca, Mexico. Even though that was seven years ago, I still remember vividly how revelatory it was to see pineapple as a savoury element; this is my take on the pairing.
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