spring: June 2011 Archives

If you can’t quite get round to the four-day process that is elderflower cordial or champagne, let alone deal with all those buckets and bottles, then this quick elderflower recipe might be for you.  Elderflowers can be consumed whole, as they are, after a brief encounter with some batter and some hot oil.

This recipe is adapted from John Wright, the River Cottage forager.  It seems like it must be difficult and prone to problems, and half-way through you won’t believe it’ll ever work, but have faith - the final product will come good and taste remarkably elderflowery.