Hi lovely, I’m Aimée, a soulful copywriter . Here, on my Substack, I share seasonal tales from my little corner of the Cotswolds. I write about food, heritage, books, travel, creative living, and whimsical musings. Come on in, take off your boots, and cosy up by the fire. I’ll pop the kettle on.
If late spring/early summer were a taste, it would be Eldflower. Its floral, honeyed scent fills the lanes and bridleways. It’s the season’s liquid gold. June is the most glorious month for Elderflower. But the bounty is fast fading this year, so I thought I would give you some recipe ideas about how to use and enjoy Elderflower (beyond a delicious cordial.) Thank you to
for inspiring this post.Breakfast
Elderflower and Lemon Pancakes
A fragrant start to the morning. Serves approximately four.
Ingredients:
150g plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
A pinch of salt
250ml buttermilk
1 egg
2 tablespoons melted butter (plus extra for cooking)
2 tablespoons elderflower cordial
Zest of 1 lemon
1 teaspoon vanilla extract
Fresh elderflowers (for garnish, optional)
Maple syrup or local honey (for serving)
Fresh berries (for serving, optional)
Method:
In a large mixing bowl, combine the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, elderflower cordial, lemon zest, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Do not overmix; it’s fine if there are a few lumps.
Heat a non-stick frying pan or griddle over medium heat and add a small amount of butter. Once the butter is melted and the pan is hot, pour a ladleful of batter onto the pan to form a pancake. Cook until bubbles appear on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
Stack the cooked pancakes on a beautiful plate and drizzle with maple syrup or local honey. Garnish with fresh elderflowers and fresh berries and enjoy while toasty they’re warm.
Elevensies
Elderflower, Fennel, and Rosemary Shortbread
Makes for an exceptional coffee break. Serves approximately twenty.
Ingredients:
225g unsalted butter, softened
100g caster sugar
300g plain flour
1 tablespoon dried elderflowers (or substitute with elderflower cordial)
1 teaspoon fennel seeds, crushed and lightly toasted
1 teaspoon fresh rosemary, finely chopped
A pinch of salt
Method:
Preheat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3. Line a baking tray with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Sift the plain flour into the bowl with the butter and sugar.
Add the dried elderflowers (or elderflower cordial), crushed fennel seeds, finely chopped rosemary, and a pinch of salt.
Mix gently until the dough comes together. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface. Roll to a thickness of about 1cm (0.4 inches).
Use a round biscuit cutter (or any shape you prefer) to cut out the shortbread biscuits. (I love these flower cutters.) Place the biscuits onto the lined baking tray, leaving space between each one.
Bake in the preheated oven for 15-20 minutes, until the edges are lightly golden. Be careful not to overbake.
Remove the baking tray from the oven and let the shortbread cool on the tray for a few minutes. Transfer the shortbread to a wire rack to cool completely.
Once cooled, enjoy your shortbread with a pot of tea.
Store the shortbread in an airtight container to maintain freshness for up to a week.
Notes:
Substitute dried elderflowers with elderflower cordial if unavailable; adjust sugar accordingly and add a teaspoon of cordial to the dough.
Toast fennel seeds lightly for a more intense flavour before crushing.
Ensure rosemary is finely chopped to avoid large pieces in the shortbread.
Luncheon
Garden Salad with Elderflower vinaigrette
The perfect mid-day treat in between your gardening jobs. Serves approximately two.
Ingredients:
For the Vinaigrette:
2 tablespoons elderflower cordial
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
5 tablespoons extra virgin olive oil
Salt and black pepper to taste
For the Salad:
Mixed salad greens (such as baby spinach, rocket, and lamb's lettuce)
1 cucumber, thinly sliced
200g cherry tomatoes, halved
1 red onion, thinly sliced
100g radishes, thinly sliced
100g feta cheese, crumbled
Fresh elderflowers (for garnish, optional)
Edible flowers (such as nasturtiums or pansies, optional) I love to buy mine from Nurtured in Norfolk
Method:
In a small bowl, whisk together the elderflower cordial, white wine vinegar, Dijon mustard, and honey until well combined. Gradually add the extra virgin olive oil in a slow, steady stream, whisking continuously until the vinaigrette is emulsified. Season with salt and black pepper to taste.
In a large salad bowl, combine the mixed salad greens, cucumber, cherry tomatoes, red onion, and radishes. Toss the vegetables gently to mix. Drizzle the prepared elderflower vinaigrette over the salad and toss gently to ensure the dressing is evenly distributed. Sprinkle the crumbled feta cheese over the top and garnish with fresh elderflowers and edible flowers if using.
To make the salad even more delicious, eat it out in the garden.
Notes:
For a more substantial lunch, add grilled chicken, smoked salmon, or avocado slices.
The elderflower vinaigrette can be made and stored in the fridge for up to a week. Just give it a good shake before using it.
Supper
Elderflower-infused Chicken with Lemon and Thyme
A midsummer banquet. Serves approximately four.
Ingredients:
4 chicken breasts (skinless and boneless)
2 tablespoons dried elderflowers (or 50ml elderflower cordial)
1 lemon (zest and juice)
2 cloves garlic (minced)
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
Salt and black pepper to taste
150ml chicken stock
100ml dry white wine
Fresh parsley (chopped, for garnish)
Method:
In a large bowl, combine the dried elderflowers (or elderflower cordial), lemon zest, lemon juice, minced garlic, fresh thyme, and olive oil. Season with salt and black pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and marinate in the fridge for at least 1 hour, or overnight for a stronger flavour.
Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Heat a large ovenproof frying pan over medium-high heat, and add a little more olive oil if needed. Sear the marinated chicken breasts for 2-3 minutes on each side until golden brown.
Remove the chicken breasts from the pan and set aside. Add the white wine to the pan and deglaze, scraping up any browned bits from the bottom. Pour in the chicken stock and bring to a simmer. Return the chicken breasts to the pan, ensuring they are well-coated with the sauce. Transfer the pan to the preheated oven and bake for 20-25 minutes or until the chicken is cooked.
Take the pan from the oven and let the chicken rest for a few minutes. Slice the chicken breasts and arrange on a serving platter. Spoon the sauce over the chicken and garnish with freshly chopped parsley.
Enjoy with steamed seasonal vegetables, mustardy mashed potatoes, or a light garden salad.
A tipple
Elderflower Champagne
One glass is never enough. Makes approximately five x 750 ml bottles.
Ingredients:
10 large elderflower heads (make sure they are in full bloom)
4.5 litres of cold water
700g of granulated sugar
2 lemons (unwaxed)
2 tablespoons of white wine vinegar
A pinch of dried yeast (only if needed)
Equipment:
Large sterilised container (10 litres or more)
Sterilised muslin cloth or fine sieve
Sterilised funnel
Sterilised bottles with stoppers (swing top or screw cap)
Method:
Pick the elderflower heads on a dry, sunny day when they are fully open and fragrant. Gently shake them to remove any insects.
Place the elderflower heads in the large sterilised container. Pour the cold water over the flowers.
Add the granulated sugar to the container. Slice the lemons thinly and add the slices to the mixture. Add the white wine vinegar to the container.
Stir the mixture well to dissolve the sugar.
Cover the container with a clean muslin cloth or a tea towel. Leave it to stand in a cool, dark place for 24-48 hours. Stir the mixture gently once a day.
After 24-48 hours, check if the fermentation has started by looking for small bubbles forming on the surface. If there is no sign of fermentation, add a pinch of dried yeast and stir well.
After 5-7 days, strain the mixture through a sterilised muslin cloth or fine sieve into another clean container to remove the elderflowers and lemon slices.
Use a sterilised funnel to pour the strained liquid into cleam bottles. Leave a small gap at the top of each bottle to allow for carbonation. Seal.
Leave the bottles in a cool, dark place for at least two weeks to allow secondary fermentation and carbonation to develop. Check the pressure periodically by gently opening one of the bottles.
Once the champagne is ready and magically carbonated, store the bottles in the fridge.
Enjoyed chilled. Serve in champagne flutes with ribbons tied round the stems.
Notes:
Ensure all equipment and bottles are thoroughly sterilised to avoid contamination.
The fermentation process can be quite vigorous, so check the bottles regularly to ensure they do not become over-pressurised.
Elderflower champagne is best consumed within a few months for optimal flavour and fabulous fizz.
I've never made anything with elderflower before, but I definitely want to try it after you described it as 'flower, honeyed and the scent of spring'. All of that sounds totally up my street! Your recipes sound amazing, especially the lemon and elderflower pancakes have caught my eye!
These all sound amazing 😍