Nettle & blue cheese rarebit on sourdough

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• Olive oil1 tbsp
• Nettle leaves200 g
• Crème fraîche200 ml
• Wholegrain mustard1 tsp
• British blue cheese (such as Blue Vinney)140 g
• Sourdough bread4

1. 1

   Cook the nettles for 1 min in a frying pan with the olive oil, until wilted.

2. 2

   Let the nettles cool for 1 min, then chop them roughly. Put the mustard, crème fraîche and half of the blue cheese in a bowl, add the nettles and season, then set aside.

3. 3

   Preheat the grill, then toast both sides of the bread lightly.

4. 4

   Share the nettle mixture between the toasts, pile the rest of the cheese on top and put them under the grill until the cheese is golden and bubbling. Serve at once.