Now is the perfect time to be picking nettles. They are young and tender and like any new season’s produce, at their freshest and best. Given that we spend most of our time avoiding contact with these stinging plants, it’s surprising to think what a pleasure they are to eat. So welcome their new growth and arm yourselves with gloves to go picking, because the reward is certainly worth it. Last week I ate a superb dish of nettle pappardelle at the River Cafe which inspired me to deviate from my usual nettle soup or ravioli recipes. (See my recipe for the Guardian for ravioli stuffed with nettles and ricotta ) The fun of this new method is getting the green colour and the flavour of the leaves into the pasta dough, rather than using the nettles as stuffing for ravioli or blended in a soup.