Traditional Isle of Man Solley (Savoury Herb & Potato Stew)

Gather a variety of wild spring herbs such as nettles, sorrel, and dandelion (or use spinach and parsley). Wash thoroughly.

Boil diced potatoes in salted water until soft.

Sauté chopped leeks and onions in butter until translucent.

Add the herbs to the butter and cook until wilted.

Mix in the potatoes and mash slightly to bind the stew together.

Season with salt and plenty of white pepper. Serve hot as a cleansing spring dish.