This idea came from forager Henry Ashby. It’s a simple recipe that works really well. Hop shoots have a delicate flavour so the important thing with this recipe is go easy on the Wild Garlic leaves!
- Sunflower oil
- Hop shoots: A handful, washed and trimmed
- Leftover cooked new potatoes, sliced: 300g
- Eggs beaten: 5
- Wild Garlic leaves: 2 or 3
- Cream: 1 tablespoon
In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp (about 8 mins). In a bowl, whisk together eggs, Wild Garlic leaves and some seasoning. Turn on the grill. Add eggs to the frying pan, mix quickly, lower the heat, then sprinkle over cheese. Once the top side has almost set, pop under the grill for a few minutes, until cooked and golden. Slide out of the pan. Serve and enjoy.