Instructions: 1 Preheat the oven to 220c/425f/Gas 7. Heat a griddle pan (suitable for the oven) with 2 tbsp of olive oil. Slice the onion into 1cm wide rings. Season well and griddle for 2-3 minutes on each side. Place pan into the oven for 4-5 minutes until onions are charred and softened.

2 To make the Pesto: Wearing rubber gloves, remove the nettles from the stalks and blanch in a pan of boiling salted water for 1-2 mins. Drain well. Blitz the leaves with the garlic, 2 tbsp of white wine vinegar, 2 tbsp of olive oil and seasoning.

3 Prepare the beans by removing the top and cutting them in half. Blanch in boiling salted water for 2-3 minutes and drain, keeping warm. Make the vinaigrette by mixing together the olive oil, white wine vinegar and seasoning. Toss the beans in the vinaigrette.

4 Arrange the starter in layers starting with the onion slice and then the beans vinaigrette, seasoning between each layer. Drizzle the nettle pesto around the edges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.