Quick Vs Long Lockdown Recipes: Fruit and Nut Bircher Vs Elderfower Cordial

Up this week I've got two recipes to get you in the mood for summer; A colourful bircher to brighten up your breakfast, and an elderflower cordial to make the most of this beautifully scented plant that is decorating our countryside at the moment. Don't forget to leave some of the flowers when picking, so you are rewarded with elderberries later in the year.

This weeks recipes

Quick recipe - Breakfast Bircher (4 servings)

This fuss-free bircher, packed with fruit, nuts and oats, is a tasty and filling way to start the day. Just make it up the night before. The recipe is also very versatile. Ingredients can be changed pretty much to whatever you wish, making it an excellent chance to mix up all your favourite goodies in one bowl.

Put one cup of oats into a bowl, and add 2 handfuls of roughly chopped mixed nuts (I like hazelnuts, walnuts, pecans and almonds) a handful of roughly chopped dried apricots, a small handful of raisins, a sprinkling of dessicated coconut (or chopped fresh pieces!) and a finely diced fresh apple.

Add 4 tablespoons of plain yoghurt and stir to coat everything. Pour in apple juice until just reaching the top of the mix (add more juice if you prefer the oats softer and heavier). Leave to absorb in the fridge overnight, and enjoy for breakfast over the next couple of days. Nice served with a sliced banana sprinkled with cinnamon.

Apple juice can be changed for any milk, but may not last quite as long. Be careful with other acidic juices or fresh fruits (e.g. pineapple or orange), as it can cause the bircher to start to ferment.

Longer recipe - Elderflower cordial (makes 2 litres)

Gloriously refreshing and adaptable to both soft and alcoholic drinks; try paired with chilled soda over an ice and slice, or how about adding to a G&T or glass of prosecco?

First search out a spot with lots of wild elderflower. Aim to pick the heads when they are just going from bud to flower, letting your nose guide you to the plants with the richest scent. Avoid picking straight after rain, as this risks reducing the flavour. Instead, wait for a few nice sunny days first.

Collect 20 heads. A quick dip of the heads in water will help to remove any bugs (try not to wash off the flowers). Stir 1kg of white sugar into 1.5L of boiling water until dissolved. Add the juice and zest of 2 lemons and 1 orange. Then add 40g citric acid (this acts as a preservative; if don't have any, don't worry). Submerge the elderflower heads into the liquid. Leave to infuse overnight..

The next day strain off through a muslin cloth or tea towel, and store in sterilised bottles. Keep for up to 6 weeks in the fridge (less if you haven't added the citric acid). A handy tip is freezing it into ice cubes.

Add to your favourite drinks, cheers!

Recipe adapted from BBC good food and The River Cottage recipes.

Enjoy your week x