Shopping Basket

Your basket is currently empty

Go to checkout

Click here 

		    $('#MainImage img:first').fadeIn(2000);
		    $('#MainImage').cycle({
			    fx: 'wipe',
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
	        });
    

            $('#Message img:first').fadeIn(2000);
		    $('#Message').cycle({
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
		    });

Nettle beer

Nettle beer

This simple and refreshing brew has the great advantage of being ready to drink within a week of being made!

 

Ingredients:


12 litres/ 2 ½ gallons water
1 carrier-bagful of young nettle tops
juice of 1 lemon and 1 orange
1.5kg / 3lb sugar
55g / 2oz cream of tartar
yeast

Bring the water to the boil, and pour over the nettles. Mix well, then leave to infuse for at least an hour, until cooled down to blood temperature.

Strain into a pan. Add the lemon and orange juice, the sugar and the cream of tartar. Heat gently, stirring, until the sugar has dissolved.

Leave the mixture until it is tepid and stir in the yeast (started in a little warm water and sugar). Cover and leave for 2-3 days.

Remove any scum which has risen to the top in fermentation. Decant, or rack* as for wine, to get the liquid off the sediment. Put into beer bottles, and leave for just 2 more days (but up to a month, if you have the patience).

Drink cold with a sprig of mint.

You can find more recipes like this in A Cook on the Wild Side