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      Recipes — Foraged

      Seabuckthorn Curd

      Seabuckthorn Curd

      Recipe by Rachael Sommerville

      Seabuckthorn Curd

      A lovely sweet and sharp curd with lots of delicious ways to use it – serve on toasted crumpets, serve with ice cream and shortbread, spread between layers of freshly baked sponge cake with a simple buttercream, or stir through Greek style yoghurt!

      INGREDIENTS:

      METHOD:

      1. Put the lemon zest, juice, sugar and butter in a bowl and place over a pan of water on a low heat.
      2. Stir the mixture gently until the butter has melted and it’s all incorporated.
      3. Stir in the beaten egg and gently whisk the mixture over the heat for around 10 mins until the consistency is thick like custard.
      4. Pour the cooked curd through a sieve into a sterilised jar. This can keep in the fridge for a couple of weeks.

      Seabuckthorn Margarita

      Seabuckthorn Margarita

      Recipe by Laura Ruth Smith

      Seabuckthorn Margarita

      With its citrussy-sour flavour, seabuckthorn lends itself particularly well to a refreshing margarita!

      Makes one (scale up for more)

      INGREDIENTS:

      Garnishes: Maldon sea salt, lime wedges

      METHOD:

      1. Put all the ingredients in a cocktail shaker with lots of ice. Give it a good hard shake for about 30 seconds. The outside of the shaker should be frosty!

      2. Run a lime wedge around the outside of the rim of our glass, then roll the rim in the sea salt.

      3. Double strain the mix into the glass and enjoy.

      Tip: Alternatively, use sugar on the rim of the glass for a sweeter version, just like Haribo!

      Spiced Elderberry Gin

      Spiced Elderberry Gin

       Recipe by Laura Ruth Smith

      Spiced Elderberry Gin

      A beautiful autumnal gin made with wild elderberries - found in abundance at this time of year. Once it's ready, it makes a lovely personalised gift when decanted into bottles.

      Top it up with champagne and you have a fabulous winter cocktail!

      Makes approximately 1 litre and keeps for several months.

      INGREDIENTS:

      • 500g elderberries (remove all stalks, leaves and green berries)
      • 1 litre gin (London dry is best, or one that isn’t heavy in botanics)
      • 2/3 cloves
      • 1 cinnamon stick
      • 100g sugar
      • lemon or orange peel

       

      METHOD:

      1. Put all dry ingredients into a large, sterilised sealable jar.

      2. Pour over the gin, seal the jar and give it a good shake.

      3. Store in a cool dark place for 2 months, giving it a shake around once a week.

      4. Once infused, strain through a muslin cloth (or coffee filters work just as well) and decant into sterilised bottles.

      Wild Garlic & Cheddar Scones

      Wild Garlic & Cheddar Scones

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Wild Garlic and Cheddar Scones

      Makes 12-16 scones.

      INGREDIENTS:

      • 500g self-raising flour

      • 120g butter

      • 1 tsp baking powder

      • 125g Cheddar grated

      • 80g wild garlic leaves finely chopped plus a few for decoration

      • 1 tsp English mustard

      • 180ml milk

      • 2 large eggs

       

      METHOD:

      1.Preheat an oven to 200°c and dust a large baking sheet with flour or use a baking paper. Combine the flour and baking powder in a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add 100g of the cheese and the wild garlic to the bowl and mix.

      2.In a measuring jug, whisk together the milk, mustard and eggs. Pour into the crumb mixture (leaving about one tbsp of the mix in the jug) and mix through until a rough dough forms. My advice is use a table knife to mix it at first then use your hands to push the dough together catching all the dough stuck to the sides.

      3.Dust a work surface with a little flour. Turn the dough out of the bowl and press it into a round shape. With a rolling pin, roll it out to a thickness of 2.5cm. Using a 7cm circular pastry cutter, cut out the scones and place on the baking sheet. Repeat until you have used all the dough. If you don’t have a cutter cut into squares.

       

      4.Place the scones on the baking sheet. Brush each with the left over egg mix, top with cheese and a leaf of wild garlic. Bake for 12-14 minutes until risen and golden-brown.

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

       

      Pickled Wild Garlic Buds

      Pickled Wild Garlic Buds

      Ingredients

      Wild Garlic Bud - 1 handful

      White Wine Vinegar - 80ml

      Water - 80ml

      Caster Sugar - 80ml

      Salt - Pinch

      Method

      1. Bring the vinegar, water, sugar and salt up to a gentle boil in a saucepan and then leave to cool.

      2. Carefully wash the garlic buds and place in a sterilised jar.

      3. Pour over the pickle and closed the jar.

      4. Leave in the fridge for at least 5 days.

       

      **use within 6 months**

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