Lamb Croquettes with Nettle Zhoug

I first came up with this for a pop-up at Café Cùil, where we hosted Scott Smith, owner and head chef from Fhior restaurant in Edinburgh. The supper club featured six courses paired with cocktails from our friends at Raasay distillery and it was a sell-out, and great fun as well. These croquettes were a delicious snack at the start of the meal, paired with wild nettle zhoug – a punchy green sauce made using fresh nettle leaves, fresh herbs and chilli.

We are lucky to be able to sour