Elisabeth Ayrton

Buttered Hop Tops

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe from Kent can only be made with the very young top shoots of the hops, picked to only four leaves down the stem before or during May.

Ingredients

  • 1 lb (½ kg) hop shoots
  • Salt
  • ½ stick (<

Method

Lay the shoots in a dish with enough cold water to cover them and add ¼ cup (60 g) of salt. Leave to soak for 2 hours. Drain the hops and drop into boiling water (again enough to cover them) and boil rapid