Wild in the Kitchen: a blog by forager Will Newitt

The  Staff Canteen

The Staff Canteen

Editor 11th June 2014
This is one of a series of bi-monthly blogs by Dorset-based forager, Will Newitt, owner of Down to Earth Bushcraft.
 
ElderflowersFor the wild foodie, nothing sings of early summer more than the lavish white sprays of elderflower that are fizzing all over the countryside right now. Elderflower cordial and champagne are probably the most iconic concoctions and with good reason.They're not only refreshing and zingy but seem to sum up in a sip all that is fresh and exciting about early summer. Incidentally, if the first part of the elder tree's botanical name (Sambucus nigra) rings any bells it's because the flowers are also a key ingredient for the potent liqueur Sambuca.   Elderflowers in honey
  To my mind, the floral flavours have a particular affinity with honey, preferably locally produced. It seems there is no shortage of recipes out there. Well-respected chef and captain of the senior English Culinary team, Simon Hulstone, pairs it with strawberries for a summer dessert recipe. While Mark Hix, author of several acclaimed books on British food, including 'British Seasonal Food,' creates a handmade elderflower ice cream served alongside perry jelly and summer fruits. It's good mixed into elderflower pancakes (a variation on the more well known elderflower fritters) but my favourite application is to infuse the flowers in a good quality honey for a few months. They can be filtered out or left in for decoration but either way they impart a wonderful flavour to the honey which can be drizzled over or added to all sorts of desserts. Check out some recipes using elderflower on The Staff Canteen - Heritage beetroot and Vulscombe 'samosas', elderflower curd - Simon Hulstone Strawberry and Elderflower ‘Split’ - Emily Watkins Elderflower Jelly -  Ben Spalding   will newitt     Will is a wild food obsessive. He is based in Dorset, where he runs a fledgling bushcraft business, specialising in introducing people to the edible pleasures of woodland and hedgerow. More info can be found at www.downtoearthbushcraft.com

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The  Staff Canteen

The Staff Canteen

Editor 11th June 2014

Wild in the Kitchen: a blog by forager Will Newitt