Seasonal cheese on toast!

PS careful how you pick those fresh spring nettles! Rubber gloves or just reach down inside a carrier bag to harvest the sweet tips. Bleu de Gex is a relatively mild blue that works well with the subtle earthy tones of the nettle.

Serves 4


  • 1 tbsp olive oil
  • 200g nettle leaves
  • 200ml tub crème fraîche
  • 1 tsp wholegrain mustard
  • 140g Bleu de Gex (works brilliantly with any of your favourite blue cheeses)
  • 4 slices sourdough bread


Step 1

Heat the olive oil in a frying pan. Add the nettles and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue cheese. Stir in seasoning and set aside.

Step 2

Heat the grill and lightly toast the bread on both sides. Divide the nettle and cheese mix between the toasts then pile on the remaining cheese and grill until golden and bubbling. Serve immediately.

If you don’t have access to nettles, wild garlic and spinach are also great substitutes. (be careful where you forage and wash your pickings thoroughly!)