Elderflower
Wednesday 4th June 2008 by Tom Aikens
 At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK. In 2003 he opened Tom Aikens Restaurant  and in 2006 Tom’s Kitchen (both in Chelsea).
Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...
Of late we’ve been enjoying exceptional quality local produce and things coming into season earlier than usual.
Elderflowers have been early and they’re now here in astonishing abundance so make the most of this British favourite because they won’t last long!
This fortnight’s Food For Thought: Elderflowers
The elderflower has a high vitamin C content and is most widely known as a coridal but there are lots of other ways you can use it too. Pick elderflowers now whilst the leaves are fresh and white.
 For fresh elderflower cordial mix lemon juice, water and sugar, then infuse it with elderflower and a hint of mint.
For serious refreshment make elderflower jelly with fresh mint and lemon juice. Delicious served with sorbet or melon.
For a divine elderflower mousse, follow a plain vanilla mousse recipe and simply infuse the elderflower into the milk and cream when warming it.
When poaching fruit, add elderflower to your stock for extra flavour.
Other seasonal ingredients to look out for:
Sea Bream
Gooseberries
Sardines
Globe Artichoke
Blackcurrants
And Tom’s final word this fortnight: If you don’t have elderflower growing in your back garden then Belvoir makes a delicious Elderflower Cordial.
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