When birds do sing, hey ding a ding, ding;

Sweet lovers love the spring

So said Will-i-am Shakespeare and delighted to say Spring has finally burst into life here at Mad Dogs & Vintage Vans.  The trees are unfurling their green leaves, the bluebells are blooming round the campfire, the copse is carpeted with spring flowers and the distinctive silhouette of the Black Mountains and Hay Bluff puncture the piercing blue sky in the distance.  
To celebrate all things blooming marvellous we’re offering 10% off midweek bookings.  Cycling, walking, canoeing & take advantage of the Wye Valley at its best with 10% off a booking made before the end of April. 
 (Monday-Friday excepting bank holidays and high summer)

Finally, on the subject of campfire cooking and in the spirit of Spring foraging, here is our recipe for Nettle Soup.  Whilst nettles abound all summer long there’s a relatively small window when the heads are young and tender enough to use for culinary purposes. Great for boosting iron levels and packed with vitamin C.  Just remember to wear gloves when you’re picking!

Mad Dogs Nettle Soup 

½ carrier bag of nettle tops or young leaves
2oz butter
1 large onion finely sliced
1 large garlic clove, peeled and crushed
1 large potato, peeled and diced
1 ¾ pints of stock (chicken or vegetable)
Salt & pepper
4 tbsps double cream
Chives

1.       Wearing rubber gloves, pick over the nettles discarding any tough stalks. Wash the nettles thoroughly.  Melt butter in large saucepan and cook the onion gently until transparent.  Add the garlic, potatoes and stock.  Bring to the boil and simmer until the potatoes are soft  Add the nettles and simmer for a further 5-10 minutes until tender.  Season.
2.       Puree the soup in a blender and return to a clean saucepan, stir in half the cream and reheat.  Check the seasoning, pour into bowls, add a swirl of cream and garnish with chives… Enjoy!

Hope to see you soon

Jo & Sacha xx