Nettle rarebit crumpets with pickled radishes
- Published: 8 Apr 25
- Updated: 26 May 25
Nettle rarebit crumpets served bubbling hot with quick-pickled radishes on the side make the perfect spring lunch. Here’s why we love this simple dish…
The nettles: Nettles grow in abundance in spring. The young growing tips and smaller leaves have a zingy tang, a bit like spinach with a spritz of lemon.
The pickle: Make the most of in-season radishes by making a quick and easy pickle. The pickled radishes cut through the richness of the rarebit and will keep for two days in the fridge. Enjoy leftovers with cold meat, cheeseboards or just eaten with a spoon.
The crumpets: The spongy texture of crumpets allows the cheesy nettle sauce to soak into the gaps, creating a soufflé lightness.
Make the most of the new growing season with more spring recipes.
-
Serves 2 -
Prep time 10 min. Cook time 15 min
Nutrition
- Calories
- 623kcals
- Fat
- 34g (20g saturated)
- Protein
- 31g
- Carbohydrates
- 46g (8.6g sugars)
- Fibre
- 5.3g
- Salt
- 3.5g
delicious. tips
As ever with wild food, be cautious when foraging nettles not growing in your own garden. Avoid roadside and dog height nettles as both will be polluted in their own ways. Don’t pick nettles that have flowered and don’t consume nettles when pregnant, in both cases because of compounds in the plant that can be harmful.
Use gloves for picking and washing the nettles. Once they’re cooked they lose their sting so you’re fine to handle (and eat!) them.