Nature’s annual events are great. They signal the passage of time. The change of the seasons. The movement from one month into the next. This is especially signified by events such as the mackerel shoaling on our shores, the growth of wild garlic, and my favourite, the bloom of the elderflower. This cream cloud can been seen dotted amongst the hedgerows and forests all around both the country and the city. It’s flowers are quite similar to the hawthorn, but you should be able to tell from the scent. It’s sweet and citrus, with (and please don’t let this put you off) an underlying odour of cat pee. Thankfully the latter doesn’t remain when you cook it. And the great thing about it is it’s free. But get them while you can, they’ll only be in bloom for another week or so and then they’re gone for another year

This is my favourite recipe to make with them, although you can use them to flavour pannacotta, deep fry whole, make sorbet, or produce a fantastic jelly.

Elderflower Cordial

18 elderflower heads

6 lemons

1 lime

1 star anise head

500g of sugar

1500ml of water

A sprig of mint

Gently heat the water in a pan with the sugar until the sugar has dissolved. Add the elderflower heads and star anise, stir and bring to the boil. Whilst this is happening, zest and juice the lemons and lime. Keep the water boiling for 5 minutes then turn off the heat. Add the lemon/lime juice and zest and the mint. Leave to steep for 24 hours, then sieve and bottle. It’s delicious diluted with just water or for grown ups with equal measurement of white rum, over ice, and topped up with soda water in a slim jim for that perfect summer drink.