After watching Rick Stein wander around the Med on Saturday Kitchen with a mad old bat who eats hedgerows (her kids are inexplicably not following her into the foraging profession), I'm strangely in the mood for nettle pizza.

Blanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we’re going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.