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June

20 heads of elderflower, freshly picked

300g caster sugar

lemons, halved and juiced (reserve the halves)

Elderflower Sorbet

Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse and the sugar to dissolve for at least 1 hr or up to 5 hrs.

Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.

Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice – you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.

Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.

Crab Brushetta

 

4 slices of Italian-style bread

1-2 cloves of garlic, peeled and crushed

200g (6½ oz) cherry tomatoes, halved

½ tbsp grated lemon zest

2-3 tbsp olive oil

2 tsp balsamic vinegar

250g (8 oz) crab meat, fresh or tinned

A few torn basil leaves

Brush the bread with a little olive oil and grill or toast until lightly golden and crisp. When toasted, rub each slice with some crushed garlic.

 

Combine the tomatoes, lemon zest, olive oil, balsamic vinegar and any remaining garlic and leave to marinate for ten minutes.

 

Stir through the crab meat and basil leaves. Season well, then spoon the tomato mixture over each slice of bread and serve immediately.

Colourful Coleslaw

2 carrots

1 red cabbage

1/2 red onion

300 g natural yogurt 

juice 1 lemon

2 tbsp wholegrain mustard 

1 red apple

Grate the carrots, cabbage and onion and mix together in a large bowl.

In a separate bowl, mix yogurt, lemon juice, mustard and plenty of seasoning then add to the vegetables, mixing thoroughly.

Grate or slice the apple into thin, narrow pieces and stir into the slaw.

Chill until needed.

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