I started playing around with botanicals in foods for The Tiny Table, as I really wanted to bring that sense of ‘eating your surroundings’ into the dishes I served. I am immensely lucky to live where I do as I am surrounded by fields of edibles and very often don’t have to venture much further than a few hundred meters to find something I can add to enhance a plate.
I have a couple of elderberry trees at the end of my garden and in May and June, they produce big blousy, bunches of heavily scented, pollen filled, flowers. Of course, these will in turn become the delicious berries so you don’t want to decimate the whole tree, but a few bunches clipped to make this vinegar, or a cordial should not be missed.
Preparation Time
25 Minutes
Maturation Time
2 Weeks
Ingredients:
- A few bunches of elderflowers
- White wine vinegar
- Caster sugar
Directions:
- First of all, ensure any jars you use are sterilised. Wash in hot water and place in an oven (180C) for 15 mins. Boil lids or rubber seals.
- Check your elderflowers for any bugs and dirt. Give a good shake to remove anything. Remove the woody stalks but the finer stems can remain.
- Pack the elderflowers into the jars. Cover with white wine vinegar and add 1tsp caster sugar per jar (or half if using a small jar).
Leave to infuse in the fridge for 2 weeks. - Strain through a fine sieve or muslin cloth and put back into clean jars or bottles. Store as for regular vinegar.
Notes:
Use this vinegar for dressings or a floral scented mayonnaise. You can play with other flowers in vinegar too. Violets will give an incredible perfume and colour.
Click here to download or print the one page recipe card
3-2-1 Shortbread
One of my favourite food writers, Rachel Roddy, refers to some of her recipes as ‘coat on’, implying you could run indoors and almost make it in haste with your coat on, if necessary. This shortbread for me is one of those and has actually been tested as such when...
Pink Onion Pickles
Growing up, pickles for me were always either beetroot (which I disliked with a vengeance) or a jar of Garner’s onions, which only seemed to come out at Christmas. It’s a strong taste for a child but one which I have come to absolutely love (still not the vinegary...
Basic Tomato Sauce
A basic tomato sauce is the starting point for so many great dishes and for somebody with a passion for Italy like me, it is a staple that has to be permanently ready, either in fridge of freezer. Throw in some fried chorizo and a few olives and combined with your...
Masala Lamb Chops
This recipe was kindly donated by my friend Dharm and comes from his mother Padma Chauhan - it is a family favourite and once you have made it, you’ll see why. He is a fantastic baker and chef and you can follow him on Instagram at @chefdharm. I allow two cutlets per...
Pineapple with Mint Lime Pesto
This simple dessert is perfect at the end of a barbecue whilst you still have some heat left in the coals, but you can make it successfully indoors on a griddle pan. One of those plates of food which is somehow so much greater than the sum of its parts. Ideal after my...
One Cup Blinis
I wouldn’t normally give recipes without weights, but the key here is the simplicity which works so well with measuring cups. As with my pancake recipe these are neutral in flavour, so there is nothing to say you couldn’t top them with something sweet. You can freeze...
Chorizo and Bean Stew
This stew is absolutely perfect for a quick mid-week supper but as with many dishes of this kind, the flavour matures when left overnight. You could add chicken to make it even more substantial. I would gently fry or oven roast some fillets until just done and then...
Classic Pancakes
Don’t feel constrained to use basil, a pinch of dried or fresh oregano will also work.Preparation Time25 MinutesCooking Time10-15 MinutesTotal Time40 MinsIngredients:Makes 10-12 thin pancakes 100g Plain Flour 2 large free-range eggs 300ml milk (ideally semi-skimmed or...
Summer Bruschetta
The name bruschetta comes from the Italian verb ‘bruciare’ to burn or damage with fire. It was probably one of the first starters or appetisers that we saw introduced over here in Italian restaurants and something we could recreate at home quite easily.Of course, we...