Chef Darina Allen notes: When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom. Then I know it's time to go and search gooseberry bushes ...

In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. In another medium bowl, using an electric mixer, beat the butter and sugar at high speed until light and fluffy, about 2 ...

I had cooked aubergines in a pan on the hob, letting them soak up as much olive oil as they liked, then seasoned them with mustard seeds and cumin, grated ginger and ground turmeric. I stirred in a ...

Gooseberry jam is a hidden gem among jams. Prepare gooseberries by rinsing well, removing the stem and the tail, and mashing with a potato masher. Add 3 cups fruit — either all gooseberries or a ...

All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

Place the elderflower cordial, white wine vinegar, and olive oil in a small saucepan and bring to the boil. Then remove from the heat and add the fresh gooseberries. Set aside and allow it to cool; ...

Meat-based soups, with a sour flavor resulting from the addition of seasonal fruit—unripened gooseberries or apples—have been an important part of the Transylvanian Hungarian cuisine (in the regions ...

For the pastry 10 tablespoons butter 1 3⁄4 cups all-purpose flour 1⁄2 cup confectioners' sugar 1 large egg yolk For the filling 2 pounds gooseberries 3⁄4 cup sugar 4 tablespoons water 1. Rub the ...

First top and tail the gooseberries. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water. Bring slowly ...