Pam Brunton serevd up a tasty nettle soup with mussels, potatoes, leeks and black lime on Saturday Kitchen.

The ingredients are: 100g unsalted butter, 100g leek (about ½ leek), finely sliced, 150g potato (about 1 small potato), peeled and finely sliced, 1 litre good-quality flavoured stock (chicken, vegetable or mussel), 100g new potatoes (tiny Jersey Royal ‘mids’ are ideal), 1 dried black lime , 500g mussels, washed and beards removed , splash white wine, 1 lime, zest and juice only, 500g nettles, picked from their stems and washed, a few tiny ones reserved for garnish , 100g crème fraîche or thick yoghurt and salt, to taste.

To serve: wild garlic or wild three-cornered leek flowers.

See more soup recipes in the book titled: The Soup Book: 200 Recipes, Season by Season available from Amazon now.