I have been noticing more and more things in the hedgerows. Perhaps it’s due to the purchasing of a foraging handbook which has become the mainstay of my bedside table or maybe my observational skills have drastically improved. Whichever the reason it has meant even more slowing down and stopping on a walk; not irritating if you are me but rather tiresome if you are walking with me. Apparently.
Elderberry and Einkorn Scones
I’ve been waiting for the elderberries to come out this year as I have a hawk’s eye when it comes to finding the elderflowers so I knew where to start to find what I was looking for. I picked these elderberries on a drizzly day and perhaps a week or so sooner than I should have done as there were a fair few green berries I had to pick out.
The birds had already had their share of the berries so the first few stops were a bit thin on the ground. By the time I had found enough we were pretty damp but the rain can easily be ignored when your foraging companion ever so kindly offers to put you on their shoulders so that you can reach the very best berries; much more fun than scrabbling around in the depths of a thicket.
Damson Gin with Lemon and Lime
It’s nice to have a cupboard full of foraged wares. Currently I am housing sloe port made with sloes that were steeping in gin for two years, a nine month damson gin and I am now using the gin soaked damsons to kick off a batch of damson port. I’ve been busy. As nice as it is to sip the damson gin like a thin fruity syrup it’s also nice to be able to jazz it up sometimes.
After nine months of steeping the damson gin has come out a glorious, deep, rich red colour and it is asking to be made into a long drink. This is my perfect summer evening tipple. If I don’t have lemonade in the house it is just as good with a bit of tonic. It doesn’t look fancy, it’s not got any frills but when it tastes this good and fresh it doesn’t need any.
Strawberry, Mint and Elderflower Mini Crumbles
Ingredients
You will need (for two mini crumbles):
- 200g strawberries
- A few sprigs of mint
- Elderflower syrup
- 75g butter
- 175g flour
- 50g golden caster sugar and a little extra
Method
Start by chopping the strawberries up into halves, quarters, slices and all sizes so that you have a varied texture when the crumble is cooked. Put the strawberries into a little dish or ramekin, until it’s just over three quarters full, then sprinkle over a few chopped mint leaves. Drizzle over a little elderflower syrup; I used around a tablespoon for each ramekin.
In another bowl mix together the flour and butter with your hands until you have a mix that resembles breadcrumbs. Then stir in the sugar. Top each little strawberry filled dish with the crumble and then sprinkle over a little extra sugar on top.
Put the dishes onto a baking tray and then into a preheat oven at 180C for 30-40 minutes or until golden brown on top.
Elderflower and Yoghurt Ice Cream
Ingredients
To make around 600ml finished ice cream you will need:
- 300ml plain yoghurt
- 300ml whipping cream
- Elderflower syrup
Method
Whisk together the yoghurt, cream and around a tablespoon of elderflower syrup in a bowl. Give it a taste to see if it needs more syrup; it depends how strong your syrup is and how you like it. Chill the mixture in the fridge for around 30 minutes.
If you have an ice cream maker put the mixture into your machine and churn until it’s all frozen then put into a container and into the freezer until you’re ready to eat.
If you don’t have an ice cream maker put the mixture into a container in the freezer and leave until almost solid. Remove, blitz in a food processor then put back into the container and back into the freezer until you’re ready to eat.
Summer Berry and Elderflower Pavlova
Ingredients
You will need (for one pavlova, to serve 6-8 people):
- 3 egg whites
- 180g caster sugar
- 150ml whipping cream
- Elderflower syrup
- Berries of your choice, I used strawberries, raspberries and blueberries
Spoon, smear or pipe the egg white onto some greaseproof paper and then bake at 140C for one hour. Turn the oven off and then leave the meringue in the oven for another half an hour before removing and leaving to cool.
While the meringue is cooling whip the cream with a tbsp of the elderflower syrup. I ended up putting about three tbsp of syrup in but it depends on the strength of your syrup. Whip it all together until you’ve got firm peaks. Spoon the cream onto the meringue and top with berries.
Elderflower Syrup
As you may be aware I love a good forage; you never know what you might find. One thing you will inevitably end up with on or in your foraged goods are little critters and bugs. I’m not sure if you can eat them but it’s probably best to try and remove them. You don’t want a sea of grimacing faces when you pour them out a little beetle. I find shaking your booty (don’t confuse with bootie)* outside to get most of them off works well. To be extra stringent I then give it all another shake and wobble in a sieve; I want the assurance that it is indeed a strawberry seed in the finished dish giving that unusual texture rather than an exoskeleton.
Creamy Mushrooms and Wild Garlic on Brioche Toast
Ingredients
You will need (for two):
- 1 small onion, finely chopped
- 250g mushrooms
- 150ml single cream
- 16 small leaves wild garlic, roughly chopped
- Salt and pepper
- Butter
- Brioche, two slices
Method
Melt a knob of butter in a frying pan on a medium heat and fry the onion for at least 15 minutes or until starting to turn golden at the edges. Increase the heat, you may need to add some extra butter, then add the mushrooms.
Fry the mushrooms until they are golden and sticky before turning down the heat to low and stirring in the cream. Simmer the cream, stirring occasionally, until it’s reduced then add the wild garlic and some salt and pepper.
Turn the heat off and let the garlic infuse with the cream while you slice and toast the brioche. Serve the mushrooms atop the brioche.
Damson Gin – how to make it
September is the time of year to get out and investigate the hedgerows. It’s also the time of year to make some Damson Gin. There are all sorts of fruits and berries waiting to be picked by eager hands: sloes, rosehips, blackberries, damsons and apples can all be found with a little searching and bravery. I say bravery because foraging is always fraught with a small amount of danger, for instance, a wasp can easily be inhaled if you become distracted by a particularly juicy apple.
Elderberry and Apple Turnovers
The sun was shining, the birds were singing and my bicycle was glistening and raring to go. Foraging can be a trifle difficult when you’re cycling if, like me, you think you’re Victoria Pendleton. Berries can whizz past in the blink of an eye and then you need to brake, reverse to try and find the source of your distraction. When I went out to get these elderberries I took it nice and slowly to ensure I could scour the hedgerows sufficiently.
It wasn’t quite as smooth as I envisaged, it wasn’t like I could grab the berries as I cycled past; that would have been a bit too suave. Elderberries seem to grow just beyond my reach and there is always a little danger involved when picking; will you fall in the ditch, slip in the mud or even lose a welly. This most recent expedition resulted in me being attacked by some stinging nettles, swearing rather loudly and then just a few moments later kicking my bicycle stand into my own foot.
