Hopscotch

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Hopscotch

This is a traditional Kentish recipe for hop tips (which legends say the Romans brought to Kent 2000 years ago). It's interesting to realize that hopscotch started out as a recipe rather than a children's game. 

Hop plants abound in the hedgerows of Kent but if you can't get growing hop tips this recipe works equally well with young nettle tops.

2 generous handfuls of hop tips (or nettle tops)

2 generous handfuls of young dandelion leaves (young leaves are less bitter)

240g smoked streaky bacon

220g button mushrooms, sliced

1 onion, chopped

butter for frying

salt and black pepper, to taste

nutmeg, to taste

2 tbsp lemon juice

Thoroughly wash the leaves then drain in a colander.

Meanwhile, melt the butter in a pan over low heat and use to cook the onion gently for about 6 minutes before stirring-in the hops and dandelion leaves.

Stir to coat in butter then cover and and allow to steam gently for about five minutes, or until just wilted.

Add the lemon juice and season with salt, black pepper and nutmeg then transfer to a warmed serving dish, cover and set aside to keep warm.

Fry the bacon in a pan for a few minutes then add the mushrooms and cook for about 6 minutes, or until soft. Transfer the greens to a warmed plate, arrange the bacon and mushrooms on top then serve.