Nettles are sprouting up new shoots (good news for once, as we are going to make nettle soup), the spring lamb is on its way and rhubarb is finally here too.

Before we immerse ourselves in the season of salads and all foods light, let's enjoy a bit of traditional fare, like nettle soup, delicious Irish stew or Paul Flynn's corned beef with colcannon and finish off with some divine rhubarb fool served with little shortbread biscuits.

Nettle Soup Serves 6-8 People may not believe you when you say that you are making nettle soup, but it is one of the most delicious soups. And if your garden is anything like mine, they are free, and organic. Nettles are incredibly good for us, and just excellent for rheumatism and arthritis.

To remove the formic acid, the part that gives them their sting, they do need to be cooked.

Years ago, nettle soup used to be eaten to celebrate the arrival of spring, and this is the time to eat it as the young new shoots are the ones to pick. Just remember to wear your rubber gloves when picking them.

30g butter 150g potatoes, peeled and chopped chopped 110g onions, chopped 600ml chicken or vegetable stock 600ml milk (add some cream to this if you like) 225g nettle leaves, roughly Melt the butter in a saucepan, add the potatoes and onions, season with salt and pepper, cover and sweat on a gentle heat for 10 minutes, stirring every now and then. Take off the lid, add the stock and milk, bring to the boil and cook until the potatoes are soft.

Add the nettles and boil uncovered on a high heat for just two or three minutes until the nettles are wilted.

Do not overcook this soup or it will lose its fresh green colour and flavour. As soon as it is cooked, liquidise it.

Taste and correct the seasoning. If possible, avoid simmering this soup for any longer than you have to, to keep the colour.

Handy hint: Spinach, kale or watercress can be used instead of nettles in this recipe.

Irish stew Serves 4-6 There are so many versions of Irish stew . . . some people say you should just have white vegetables in it; some people add one or two tbsp of pot barley in at the start with the stock.

Three tbsp olive oil, or three tbsp of the lamb or mutton fat that you have put into the hot casserole or saucepan to render down 1-1 1/2kg lamb gigot chops, with bones attached, or mutton neck chops Four medium-sized carrots, peeled, and quartered or 12 baby carrots, scrubbed and left whole 12 baby onions, peeled, or four medium onions, cut into quarters through the root Eight cloves of garlic, peeled (not traditional, but I love garlic in an Irish stew) 15g butter Salt and pepper 600ml lamb or chicken stock or water Eight-12 potatoes, peeled A sprig of rosemary, or a large sprig of thyme One tbsp chopped parsley One tbsp chopped chives Cut the chops in half, not taking off the bones. Heat the casserole until very hot, toss the meat in the fat or olive oil until it is nice and brown, take out of the pan and cook the onions and carrots in the hot oil or fat for a couple of minutes, seasoning with salt and pepper while sauteing.

Put the meat and vegetables back in. Add the stock and season. Put the potatoes on top and simmer gently either in an oven at 1600C, gas mark 2, or on the hob, until the meat is cooked, 1 1/2 hours approx (it may take more).

Pour off the cooking liquid and degrease. Season if it needs it and pour back over the stew. Add herbs and serve.

Handy hints: If the potatoes are quite small, add them in 20-30 minutes after the stew starts cooking.

>> To degrease the juices, add a couple of ice cubes to the strained liquid . . . the fat should rise up to the top, spoon it off and discard.

Paul Flynn's corned beef and colcannon with maple roasted carrots Serves 4 Corned beef is so called because it is preserved with 'corns' (grains) of salt. In Ireland, it is a traditional dish on Christmas Day, Easter Sunday and St Patrick's Day. In the late 17th century, Cork used to export corned beef to many countries around the world, including America and the West Indies.

One kg corned beef A little sunflower oil Knob of butter Three large carrots, cut at an angle into one cm slices A little maple syrup For the colcannon:

Four potatoes, peeled and chopped Four large green cabbage leaves, thick stalks removed and shredded Four spring onions, trimmed and finely chopped A good knob of butter 120ml milk Pinch of freshly grated nutmeg Salt and freshly ground pepper Place the corned beef in a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for about three hours or until tender, occasionally skimming any scum that rises to the top. Leave to cool in the pan and then about half an hour before you are ready to serve, reheat gently.

Preheat the oven to 2000C, gas mark 6. Heat a roasting tin with the oil and butter and add the carrots, tossing until evenly coated and season to taste. Roast for 15 minutes, turning occasionally until golden brown. Drizzle over the maple syrup and pop back in the oven for another two minutes until lightly caramelised.

Meanwhile, make the colcannon. Cook the potatoes in a covered pan of boiling salted water for 1520 minutes until tender.

Five minutes before the end of cooking, add the cabbage.

Drain and mash the potatoes and cabbage, then beat in the spring onions, butter and milk. Season to taste and add the nutmeg, mixing well to combine When ready to serve , remove the string from the hot corned beef and slice against the grain. Place good dollops of the colcannon on warmed serving plates and arrange the corned beef alongside with the maple-roasted carrots. Serve with some mustard on the table.

Rhubarb fool served with shortbread biscuits Serves 6 Rhubarb has just come into season, and is so so good made into a fool and served with these little shortbread biscuits.

350g rhubarb, ends trimmed and cut into chunks 175g sugar 225ml cream Put the rhubarb into a saucepan with the sugar and cook on a gentle heat, stirring very regularly for about 20 minutes, until soft.

Stir vigorously with a wooden spoon to mash up the rhubarb. Allow to cool completely. Meanwhile, whip the cream. When the rhubarb is cold, gently fold in the cream and serve in tall glasses.

Handy hint: Any leftover fool will freeze really well, for a quick rhubarb ice cream.

Shortbread biscuits Makes about 25 These are incredibly simple, gorgeous biscuits. Do make sure the butter is nice and soft.

175g plain flour 110g soft butter 50g sugar Preheat the oven to 1800C, gas mark 4. Put the flour into a mixing bowl, rub in the soft butter, add the caster sugar and bring the whole mixture together to form a stiff dough. (You can if you like just whizz these ingredients up together in a food processor. ) Do not add any water.

Roll the dough out to about 1/2cm thickness and cut into shapes. Place carefully on a baking tray and cook in the oven for six10 minutes or until pale golden. Take out, and cool on a wire rack and serve with the rhubarb fool.