Hop shoots with goats' milk curd – by Lawrence Keogh

11 September 2006
Hop shoots with goats' milk curd – by Lawrence Keogh

(Serves two)

10 cherry tomatoes
Maldon or Halen Mon salt
Ground white pepper
Pinch of sugar
Extra virgin olive oil
Juice of one lemon
12 hop shoots
200ml goats' milk curd

Season the cherry tomatoes in some salt, pepper and a pinch of sugar. Roll in some of the olive oil and lemon juice. Bake in a medium oven until they are soft and bursting out of their skins.

Plunge the hop shoots into boiling salted water, cook until tender - about two minutes. Drain and dress with some olive oil, lemon juice and sea salt. Leave to cool.

Serve the shoots with a dollop of the goat's milk curd, some of the sweet cherry tomatoes, and the juice from the tray. You can also sprinkle the plate with fresh mint leaves, if you like.

Lawrence Keogh, Roast, London

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