VegetarianSouth East English cuisine Starters

Kentish Hop Shoots with Butter

Name: Kentish Hop Shoots with Butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: South East English
Ingredients: 400 g fresh hop shoots; 60 g Unsalted butter; 1 tbsp Fine sea salt; 0.5 tsp sea salt flakes; 0.25 tsp freshly ground black pepper; 1 tbsp Lemon juice; 1 tbsp Fresh chives; 1 pinch Ground nutmeg; 1.5 l Water

Tender young hop shoots gently blanched and tossed in foaming British butter with lemon and sea salt for an exquisite spring treat.

🇬🇧United Kingdom· South East England

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 135 kcal

Ingredients

0 of 9 gathered

Servings

400 g fresh hop shoots — rinsed, tough ends trimmed
60 g Unsalted butter — British farm butter preferred
1 tbsp Fine sea salt — for the cooking water
½ tsp sea salt flakes — to finish
¼ tsp freshly ground black pepper — coarsely cracked
1 tbsp Lemon juice — freshly squeezed
1 tbsp Fresh chives — finely snipped
1 pinch Ground nutmeg — freshly grated
1½ l Water — for boiling

Equipment

•large saucepan
•colander
•frying pan
•slotted spoon

Nutrition

Per serving, approximate

Calories: 135 kcal
fat: 12 g
carbs: 4 g
fibre: 2 g
protein: 3 g
calories: 135 kcal

Instructions

1
Rinse the hop shoots thoroughly in cold water to remove any residual grit.
2
Snap off and discard any tough, fibrous stems, keeping the tender top section.
3
Bring the water to a rapid rolling boil in a large saucepan over high hob heat.
4
Add the fine sea salt to the boiling water.
5
Drop the hop shoots into the boiling water and cook for two to three minutes until tender.
6
Drain the shoots immediately in a colander, shaking gently to remove excess liquid.
7
Melt the butter in a wide frying pan over low hob heat until foaming.
8
Add the drained hop shoots to the foaming butter and toss gently for one minute.
9
Stir in the lemon juice, sea salt flakes, black pepper, and a pinch of nutmeg.
10
Transfer to warm plates, scatter over the snipped chives, and serve immediately.

Chef's tips

Treat hop shoots with the same gentleness as fine asparagus spears. Do not overcook them; they should retain a light bite and vibrant green colour. Snap the bases with your fingers rather than cutting them to naturally find where the tender stem begins.

Ingredient substitutions

unsalted butter → plant-based butter block
hop shoots → fine wild asparagus or young pea shoots

Storage

Best enjoyed fresh, but leftovers can be kept in an airtight container in the fridge for up to one day.

Reheating

Warm gently in a frying pan with a small pat of butter over low hob heat for one minute.

Common mistakes to avoid

•Boiling the shoots for too long, which makes them limp and destroys their delicate herbal flavour.
•Failing to remove the woody base of the stems before cooking.
•Allowing the butter to brown too deeply, which overpowers the subtle green taste of the shoots.

Serving suggestions

Serve alongside soft poached eggs and buttered sourdough toast.Plate as a delicate spring starter with shaved hard Kentish cheese.Pair alongside grilled spring lamb chops or roast chicken.