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A healthy but tasty lunch today - sweet chilli and lime salmon fillets and butter & herb potatoes with a rocket salad 🥗

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Salami Mozzarella Sandwich

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Nettle and Herb Pancakes (Vegetarian)

There is something quite special about foraging in your own garden, (carefully) picking fresh nettles and making these beautifully green Nettle and Herb Pancakes for breakfast! A soothing way to start the day (and week), I reckon. Happy Monday!

Ingredients (makes 8):

1 cup freshly picked nettles (wearing gloves) and thoroughly washed under cold water (wearing rubber gloves!)

1 cup rocket or mesclun, rinsed

6 large fresh basil leaves

1 cup buttermilk

1 1/4 cup plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon freshly cracked black pepper

2 large eggs

1 tablespoon olive oil

In a blender, combine nettles, rocket, basil leaves and buttermilk. Whizz until smooth and perfectly blended; set aside.

In a medium bowl, combine flour, baking powder, salt and black pepper. Give a good stir. Dig a well in the middle and break in the eggs. Whisk, gradually adding nettle-buttermilk mixture until well-combined. Cover with a tea towel, and leave to rest, at least an hour.

Heat a little of the olive oil in a large, flat, non-stick skillet over medium-high heat.

Spoon as many ladles of nettle pancake batter as you can in the skillet, spacing them a little as they will grow. When bubble start forming on the edges of the pancakes, flip pancakes on the other side. Cook, a couple of minutes, then transfer to serving plate keeping them warm. Repeat, adding a little olive oil to the pan between each batch, until you have eight beautiful pancakes!

Serve Nettle and Herb Pancakes with soft cheeses or yogurt or fruit or vegetables or poached eggs or smoked fish, whatever takes your fancy!