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A COOK’S YEAR Nettles in the kitchen

This month, Gill Meller is foraging for something wild, a little bit different and free – he’s firmly grasping the nettle, one of spring’s earliest greens

If you like eating fresh, local, seasonal ingredients and you’re up for a little foraging, nettles are at their absolute best right now. Yet they’re not as popular as they should be. If their sting puts you off, don’t be deterred, it’s neutralised in the cooking process. Nettles are tasty and nutritious plants with all sorts of anti-inflammatory, antioxidant and antimicrobial properties, so they’re good for you too. All you need is a stout pair of gloves to pick them.

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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.