We are focusing on some yummy picks of the season.

Elderflower- the flowering part of an elder tree, A great seasonal treat.

Strawberries- One of the greatest summer fruits.

I have two amazing recipes for the season. Great for summer days, warm afternoons and enchanting summer eve’s . Enjoy the pick of the season with these yummy recipes.



Strawberry and poppy seed cake.

I saw this pairing in Good Food magazine and made my own version of the cake.

x 350 g unsalted butter, melted
x 350 g self raising flour
x 350 g caster sugar
x 4 egg
x 1 teaspoon baking powder
x 1 punnet (300 g) fresh British Strawberries, 250 g chopped finely, but not mushy, save 6 to cut in half for the top, save 2 for liquidizer for the drizzle
x 40 g black poppy seeds
x 400 g icing sugar, 100 g for cram, 300 g for icing
x 300 ml fresh whipping/double cream


Melt butter and leave to cool. Combine sugar and eggs until ribbons form (about 5 minutes), add butter slowly and stop mixing. Add the self raising flour, baking powder, poppy seeds and combine.
Divide between 4 same size cake tins and bake at 180 degrees  for 15-20 minutes until golden brown and springy. Leave to cool completely.






whip the cream and add the icing sugar. You want a soft but stable peak to the cream. Add the chopped strawberries and mix.







To build the cake layer the cakes and cream to a tower.

to finish make strawberry drizzle by pulping 2 strawberries and add the sieved icing sugar. to form a drizzle icing. Decorate the top with half strawberries, the drizzle and some icing sugar.






Tah Dah……. Yum! Amazing!


Elderflower Cordial

A river cottage number with a twist…

x 20-30 elderflower heads
x 8 lemons, juiced, and 2 zested
x 2 oranges, juiced and zest
x 1.5 litres of boiling water
x 1000 g caster sugar

clean bottles
muslin cloth


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.Cut the heads from the flowers and place in a large bowl, add the zest and cover with the 1.5 litres of boiling water. Leave to infuse for 4-6 hours until cool, or over night in the fridge.

pass the liquid through a muslin bag and squeeze the liquid into a vessel. Once all the liquid is out, discard the remnants.

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measure the amount of liquid, for every  500 ml add 350 g sugar. Do this in a large saucepan and add the juice of the 6 lemons and 2 oranges. Warm on the hob, just enough to dissolve the sugar. Take off he great, cool on put into sterilized bottles and seal.


Will keep in the fridge for up to 3 weeks, yummy!!

This is a concentrated cordial, dilution is around 1:5. Great with sparkling water or lemonade and really amazing as an elderflower champagne and a slice of cake!

Sweet mid- summer evenings taken care of. Enjoy!!!