Sweet potato and peanut butter quesadilla & Lemon and nettle cake – Everyone’s kitchen

Menu of the day

Sweet potato and peanut butter quesadilla

Served with a side salad

Stinging nettle and lemon cake 

Harvest of the day

Quesadilla: parsley, chives

Side salad: mizuna (purple and green), claytonia, primula leaves, dandelion leaves, lettuce, wild garlic

Cake: nettle (take gloves)

Sweet potato and peanut butter quesadilla


  • 3 medium sweet potatoes peeled and thinly sliced
  • 1 tbsp smoked paprika, cumin and/or cinnamon 
  • 3 tbsp olive oil , plus extra for brushing
  • ½ lime , zested and juiced, plus wedges to serve
  • 2 tbsp crunchy peanut butter
  • Kidney beans, mashed 
  • 4 small flour tortillas
  • sriracha chilli sauce , to taste
  • ½ small pack parsley, torn
  • Chives chopped
  • Cheddar
  • Other vegetables peppers, sweet corn, …


Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the parsley and chives. Add kidney beans and any other vegetables you want.

Add cheese and top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Stinging nettle and lemon cake (x5)


  • 2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)
  • ¾ cup (200g) butter at room temperature
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 2 cups (250g) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt


Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins.

Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you’re struggling to puree it, add the lemon juice at this stage). Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice.

Sift in the flour, baking powder and salt and stir to gently combine.

Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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