By mixing dandelion with spinach you obtain a delightful balance of flavours — the bitterness of the dandelion leaves certainly doesn’t dominate but it adds something special. To obtain an attractive green finish, a handful of the mixed leaves added to the pot just before you process it in the blender will keep the soup a vibrant green.

YOU WILL NEED A mix of freshly picked, roughly chopped dandelion leaves and spinach weighing 450g 2oz (50g) butter One medium onion chopped fine Two cloves garlic chopped fine One medium potato peeled and chopped into small chunks 600ml chicken or vegetable stock 450 ml milk Zest of half a lemon Double cream to garnish if desired Salt and freshly- ground black peppercorn to season Method Sweat the garlic and chopped onion in the butter over a gentle heat for about five minutes then stir in the chunks of potato and cook for a minute or two.

Add the stock to the pan and allow the mix to simmer for at least 10 minutes, or until the potato becomes soft.

Now add the milk and bring to simmering point before adding half the mix of spinach and dandelion leaves and the lemon zest. (The rest of the leaves are added at the end).

Allow to cook until the greens have completely wilted, which should take no longer than 10 minutes, then remove from the heat and allow to cool a little.

Process in the blender, adding the remaining greens that you originally set to one side.

Taste the puréed soup, and adjust seasoning, diluting with more stock or milk if you feel it is too thick. By blending it coarsely you obtain a lovely mix of greens, but you can turn it into a very smooth purée if you wish.