Nettle Kail

My mother grew up during the Second World War when certain food was scarce. Her father was a Church of Scotland minister and, on Sundays, members of his congregation would donate food contributions to be prepared for those in need in the community. The gift of a farm cockerel was always a welcome sight as it meant a big pot of nettle kail – a hearty broth with barley and nettles, kale or cabbage. Years later, even though her ‘nettle kail’ looked suspiciously like coq au vin – lots of wine,