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A good recipe for stingers now they are appearing.

Half a carrier bag of stinging nettle tops(just the first few leaves and very tender stems)
1 large onion,
3 or 4 large spuds,
1/4 packet of butter(or butter and olive oil)
1 teaspoon grated nutmeg,
1/2 teaspoon ground ginger,
1/4 teaspoon ground allspice,
1/4 teaspoon ground cumin,
salt and pepper,
Milk(or single cream)

Wash nettles,slice onion thinly,melt 3/4 of butter in a large pan,add onoins and nettles,cover and cook very gently for about 10 mins.
cut potatoes into very thin slices.
Oil a dish and layer up spuds,season with salt and pepper,add a layer of onion and nettle mixture and sprinkle with spices.another layer of spud,nettle mixture etc,finishing with a final layer of spud.Pour in enough milk to come about halfway up the dish,dot with butter,put a bit of greaseproof over and bake in a mod.oven(180c) for about an hour,taking off greaseproof after 45 mins.to crisp up potatoes.
Nice with sausages,cold meat etc.