To celebrate the arrival of our new beer ‘Sussex Wild Hop’, Robin has rustled up a ‘wild’ recipe for us.
This new beer uses a new hop, ‘Sussex’, which was found growing wild in a hedgerow in Northiam in 2005.
Mushrooms – we used Chicken of the Woods and Dryad’s Saddle, a couple of handfuls, chopped
N.B. DON’T PICK WILD MUSHROOMS WITHOUT KNOWING WHAT YOU’RE DOING. YOU STAND A VERY GOOD CHANCE OF MAKING YOURSELF, AND OTHERS INCREDIBLY ILL AT BEST, DEAD AT WORST AND WITH PERMANENTLY DAMAGED ORGANS IN BETWEEN. SO, THAT SAID, YOU MIGHT LIKE TO CHOOSE TWO VARIETIES FROM THE SHOPS INSTEAD.
Cheese – Local Cheddar, Roquefort and Emmental.
Two-three tablespoons Alliums – Onion, Garlic, Chives and Leek.
Two tablespoons of each, chopped Olive oil and butter – for frying
Robin’s Top Tip: A touch of olive oil stops the butter burning. Mayonnaise, Sussex Wild Hop beer, pepper
*For a low fat version just eat the salad with a glass of water.