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Spring in the kitchen

Spring Kitchen 1

The recent rain has tipped the garden and hedgerows into full abundance on Dartmoor. Whilst the cherry blossom is starting to wane, the crab apple and currants have taken its place.

The gorse blooms which have lit up the moors with yellow will soon be at an end, so I have been foraging on my daily walks to keep the scent of Spring just that little bit longer with these three gorse flower recipes.

gorse flower cordial

1 cup of washed gorse flowers

1/3 cup of caster sugar

zest of 1 orange

zest and juice of 1 lemon

2 cups of water

Put water into a saucepan, add the sugar and bring to the boil. Simmer for around 10-15 minutes. Take off the heat and gently stir in the flowers, lemon juice and orange and lemon zest. Leave to cool completely, strain the cordial through muslin into a sterilised bottle. Keep in the fridge and dilute with water to drink.

gorse flower ice cream

I love making ice cream, so it was inevitable that I tried out this gorse flower ice cream recipe – next time I might add some coconut cream to really emphasise the coconutty scent of the gorse.

gorse flower rum

If you like your recipes extremely simple with minimal ingredients, then this Riverford recipe for gorse flower rum is the perfect one to try. Make it now and have a taste of Spring in the dark winter months.