Nettle and potato pâté

Ingredients

• 500 g fresh nettles
• 2 medium potatoes (300 g)
• 1/4 teaspoon salt
• 2 tablespoons unrefined cold-pressed oil
• 1 medium onion (150 g)
• 3 garlic cloves
• 1/2 teaspoon ground pepper
• 1/4 teaspoon chilli flakes (optional)
• 1/4 teaspoon cumin (optional)
• 1/4 teaspoon ground coriander (optional)

Preparation

1. Boil the potatoes whole, in their skins, for 25 minutes, until a fork slips easily into them. Drain and peel them. 2. Pick over the nettles, wash them in several changes of water and leave them in a sieve. 3. Put the nettles in a pot, sprinkle with 1/4 teaspoon salt, cover and cook over low heat for 1 minute. Stir, then cook for another 7 minutes, stirring every 2 minutes; don't add water. 4. Turn off the heat and leave the nettles to cool for 10 minutes. Chop them finely with a very sharp knife, and grate the potatoes on the fine side of a grater. 5. Heat 2 tablespoons oil in a frying pan and sauté the onion for 8 minutes, until lightly golden. Add the garlic and cook for 1 minute, then add the nettles and potatoes. 6. Add the pepper, chilli flakes and, if using, the cumin or coriander. Stir and cook for another 2 minutes, then take the pan off the heat.