Food for Free. Richard Mabey

generally.) The flavour is quite transformed from that of plain gooseberry jam, and reminiscent of Muscat grapes. It is good with ice-cream and other sweets.

      Elderflower cordial

      This cordial will keep for six months, or you can freeze it as ice cubes or in plastic bottles (leaving room for expansion).

      1 lemon

      25 g (1 oz) citric acid

      1 kg (2 lb) sugar

      10 elderflower heads

      750 ml (1½ pints) water

      • Put the sugar in a large bowl and pour on the boiling water. Stir to dissolve.

      • Grate the lemon rind, and slice the fruit.

      • Add the grated lemon rind, lemon slices, citric acid and flower heads to the water.

      • Leave for 24 hours, stirring occasionally.

      • Sieve through muslin, pour into clean bottles and seal with screw-top caps.

      Elderflower fritters

      A perfect and delicately flavoured finish to a summer meal.

      4 tablespoons flour

      1 egg

      1½ cupfuls water

      Elderflower heads (retain short stalks for dipping)

      Oil for frying

      Fresh mint

      Sugar for dusting