Nettle rarebit crumpets with pickled radishes

Method

1. Start with the quick-pickled radishes. Mix the vinegar and sugar together until dissolved, then stir in the radishes and set aside for 15 minutes.
2. Put the nettles, washing water still clinging to the leaves, in a saucepan set over a low heat, then cook for 2-3 minutes until wilted. Tip the nettles into a sieve then, once cool enough to handle, squeeze out the excess water with your hands. Roughly chop and set aside.
3. Melt the butter in the nettle-wilting saucepan set over a low heat. Stir in the flour and cook for 2 minutes, stirring regularly. It will turn a light toasted colour. Add the milk a little at a time, whisking it into the flour mixture before adding the next glug. Keep whisking (so it doesn’t go lumpy) until you have a gluey sauce.
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5. Bring to a gentle bubble for 2 minutes, stirring regularly so it thickens to a smooth paste. Turn the heat down very low, then stir in the grated cheddar and cooked nettles. Season generously with salt and pepper.
6. Set your grill to medium and put the crumpets on a tray. Slather a quarter of the cheesy nettle sauce on top of each crumpet, being sure to spread it right over the edges. Top with the grated parmesan, then grill for 5-7 minutes or until golden. Drain the radishes and serve alongside the bubbling hot crumpets.