The shoots can be chopped up and simmered in butter as a sauce, added to soups and omelettes, or, most popularly, cooked like asparagus. For the latter, strip the young shoots of the larger leaves, tie them in bundles and soak in salt water for an hour, drain and then plunge into boiling water for a few minutes until just tender. Serve with molten butter.
Hop frittata
Frittata is an Italian recipe that can be used with many of the green-stem wild vegetables in this book – for example, asparagus, wild garlic, thistles and bramble shoots. A frittata should be much more solid than an omelette, and can be served hot or cold.
2 handfuls of hop shoots
1 small onion
4 eggs
1 dsp dried breadcrumbs
1 dsp parmesan cheese
Parsley
• Beat the eggs with seasoning to taste, and with the breadcrumbs and parmesan cheese. Chop the hop shoots into roughly 5 cm (2 inch) lengths and fry with the chopped onion in a little olive oil in a heavy pan until they have both begun to brown.
• Add the beaten egg mixture and simmer over a low heat. In about four or five minutes the frittata should have set.
• Take a large plate, cover the pan and turn over so that the frittata settles onto it, slide it back into the pan, and simmer until the other side is brown.
Deciduous tree, up to 30 m (100 ft) high, with grey, fissured bark. Leaves are odd-pinnate, with 5 to 9 leaflets. Catkins followed by flowers. Nuts ripen in September.
The walnut is a native of southern Europe, introduced to this country some 500 years ago for its wood and its fruit. Although not quick to spread outside cultivation, there are some self-sown trees in warm spots in the south, and nuts can be carried away from the parent trees by birds and mammals.
Walnuts are best when they are fairly ripe and dry, in late October and November. Before this, the young ‘wet’ walnuts are rather tasteless. If you wish to pick them young, do so in July whilst they are still green and make pickle from them. They should be soft enough to pass a skewer through. Prick them lightly with a fork to allow the pickle to permeate the skin, and leave them to stand in strong brine for about a week, until they are quite black. Drain and wash them and let them dry for two or three days more. Pack them into jars and cover them with hot pickling vinegar. Seal the jars and allow to stand for at least a month before eating.
Mushroom cutlets with walnut cream sauce
Chop the mushrooms finely, cook in a little butter and drain. Soak 125 g (5 oz) of soft breadcrumbs in milk and squeeze dry. Dice and sauté an onion, beat together two eggs and chop some parsley. Combine all the ingredients, form into cutlets and fry in oil. Finally, chop the walnuts with a little more parsley, blend with cream and season.
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© Justus de Cuveland/Imagebroker/FLPA
Widespread and common throughout the British Isles, especially on chalky soils. A stately tree, up to 40 m (130 ft), with smooth grey bark and leaves of a bright, translucent green. Nuts in September and October, four inside a prickly brown husk. When ripe this opens into four lobes, thus liberating the brown, three-sided nuts.
Beech dominates the chalk soils of southern England and is associated with a number of species of fungi. It is a native species, and has long provided a source of fuel, although it did not gain popularity as a material for furniture until the eighteenth century. Since then it has become extremely popular in the kitchen – albeit for building kitchen units rather than for its culinary delights.
However, the botanical name Fagus originates from a Greek word meaning to eat, though in the case of the beech this is likely to have referred to pigs rather than to humans. This is not to say that beechmast – the usual term for the nuts – is disagreeable. Raw, or roasted and salted, it tastes not unlike young walnut. But the nuts are very small, and the collection and peeling of enough to make an acceptable meal is a tiresome business.
This is also an obstacle to the rather more interesting use of beechmast as a source of vegetable oil. Although I have never tried the extraction process myself, mainly because of a lack of suitable equipment, it has been widely used in mainland Europe, particularly in times of economic hardship, such as in Germany between the two World Wars. Although beech trees generally only fruit every three or four years, each tree produces a prodigious quantity of mast, and there is rarely any difficulty in finding enough. It should be gathered as early as possible, before the squirrels have taken it, and before it has had a chance to dry out. The three-faced nuts should be cleaned of any remaining husks, dirt or leaves and then ground, shells and all, in a small oil-mill. (For those with patience, a mincing machine or a strong blender should work as well.) The resulting pulp should be put inside a fine muslin bag and then in a press or under a heavy weight to extract the oil.
For those able to get this far, the results should be worthwhile. Every 500 g (1 lb) of nuts yields as much as 85 ml (3 fl oz) of oil. The oil itself is rich in fats and proteins, and provided it is stored in well-sealed containers it will keep fresh considerably longer than many other vegetable fats. Beechnut oil can be used for salads or for frying, like any other cooking oil. Its most exotic application is probably beechnut butter, which is still made in some rural districts in the USA, and for which there was a patent issued in this country during the reign of George I. In April the young leaves of the beech tree are almost translucent. They shine in the sun from the light passing through them. To touch they are silky, and tear like delicately thin rubber. It is difficult not to want to chew a few as you walk through a beechwood in spring. And, fresh from the tree, they are indeed a fine salad vegetable, as sweet as a mild cabbage though much softer in texture.
Beech-leaf noyau
An unusual way of utilising beech leaves is to make a potent liqueur called beech-leaf noyau. This probably originated in the Chilterns, where large beechwoods were managed in the eighteenth and nineteenth centuries to service the chair-making trade. Pack an earthenware or glass jar about nine-tenths full of young, clean leaves. Pour gin into the jar, pressing the leaves down all the time, until they are just covered. Leave to steep for about a fortnight. Then strain off the gin, which will by now have caught the brilliant green of the leaves. To every 500 ml (1 pint) of gin add about 300 g (12 oz) of sugar (more if you like your liqueurs very syrupy) dissolved in 250 ml (½ pint) of boiling water, and a dash of brandy. Mix the warm syrup with the gin and bottle as soon as cold. The result is a thickish, sweet spirit, mild and slightly oily to taste, like sake.
© Derek Middleton/FLPA
Sweet Chestnut Castanea sativa
Well distributed throughout England, though