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Nettle recipes from The Pig

It’s been a while since The Pig in Brockenhurst closed its doors due to lockdown (*sob*), but if you’re getting withdrawal symptoms, you can always give some of their kitchen garden recipes a whirl instead. 

The Pig: Tales and Recipes from the Kitchen Garden and Beyond is the closest we can get to staying (and eating) in the hotel for now, and we’ll be poring over every nostalgic page. The book has a focus on grow-your-own goodness, but if you’re without a garden (or you’re just hopeless at it, like me), then these simple nettle recipes should be easy to do with foraged goodies. Just remember the gloves! 

Nettle Salsa Verde

Nettles can be a bit of a pest, so it’s quite nice to have a couple of uses for them up your (long) sleeve. This recipe makes a really nice vivid green dressing that goes with 

Makes 350ml


  • 40g nettles
  • 100g hazelnuts
  • 4 garlic cloves, very finely chopped
  • 40g flat leaf parsley or parcel
  • 40g mint
  • 40g rocket
  • 200ml rapeseed oil
  • 4 tablespoons balsamic vinegar
  • a squeeze of lemon juice
  • salt and pepper

Blanch and refresh the nettles by bringing a pan of water to the boil, and using tongs, drop the nettles in. Use a slotted spoon to lift the nettles out of the water as soon as they start to wilt (about 30 seconds or so). 

Chop all the dry ingredients separately by hand, then chop them together. Mix with the rapeseed oil and balsamic vinegar. Add the lemon juice and season to taste.

Nettle Cordial 

Yes, we know it sounds weird, but it’s crisp and refreshing – and great with a shot of something stronger in it!

Makes 350ml

  • 1kg sugar
  • 500ml water
  • 40g citric acid powder
  • 200g nettles

Warm the sugar and water until the sugar has dissolved. Add the citric acid and nettles. Leave to cool. After 24 hours, pass through a muslin-lined sieve and pour into sterilised bottles.

Find more ideas here


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