This nettle puree is a starting point for all sorts of nettle recipes. Blanching the nettles ensures they keep their lovely bright color.

Pick a colander full of nettle tops—this will be about 100 grams. Rinse them if they need it. Cook for a few minutes in a little boiling water, just until they look soft. Strain off the brownish cooking water to use in something else (add to soups and stews for extra nutrition). Rinse the nettles with cool water to stop the cooking, then gently squeeze out the excess water. Put them in a blender with 125 milliliters (½ cup) water, then whizz it all up until smooth.

This puree can be frozen for later use. Freeze all together or use an ice cube tray for small amounts that can then be added to soups, sauces or other dishes. A cube or two blended with a banana, the flesh of an orange, and apple juice makes a tasty superfood smoothie that will kick-start your day.