Bring a pot of salted water to the boil. Remove the nettle leaves from their stalks – wear gloves to protect your hands. Blanch for 20 seconds and then plunge into iced water. Strain using an old tea towel, squeezing to remove as much moisture as possible. Next, chop the strained leaves with the garlic, dill and parsley.  Add the chickpea flour to a bowl and whisk in the water and olive oil until there are no lumps. Put the nettles and herbs in this mix and allow to sit for an hour before ladling on to a hot frying pan in small amounts – around the size of a beer mat – and fry like a pancake.

I love to serve this with whipped St Tola goat cheese and baby beets.