Recipe courtesy of Nettle Cookbook, £9.99 Natural History Museum Shop

Tomato and Nettle Sauce

Tomato and Nettle Sauce

This sweet and spicy tomato sauce is great stirred through pasta

Serves 4

Ingredients:

1 medium onion, chopped

1 tsp olive oil

2-3 garlic cloves, chopped

2 tsp dried mixed herbs

150g (5oz) nettle tips or young leaves blanched

Small tin (220g or 8oz) of chopped tomatoes

1 tbsp tomato puree

1 tsp paprika

150ml (1/4 pint or ¼ cup) water or wine

A pinch of crushed chillies, optional

Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a saucepan. Add the onion and garlic and fry till soft and light brown.
  2. Add the rest of the ingredients, stir thoroughly and bring to the boil. Season with salt and pepper.
  3. Reduce the heat and cook for 20 minutes or until thickened.

Keep overnight in the fridge or freeze to make weekday meals easy.

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