Food’s editor, Jo, chooses her top picks for this week.
Early samphire is out there already, and it looks to be a good year for it. Find it on the mud flats in estuaries, making sure there’s good water quality. When you pick it, be sure to pinch it or cut it with nail scissors, as pulling it out with its root is bad news for next year’s crop. Then wash it well, blanch in boiling water, refresh in cold water and serve with melted butter over steamed or grilled white fish.
Elderflowers are perfect for picking right now. Pluck the frothy blooms ( about 20 heads) from the tree, shake them to get rid of any bugs and remove the leaves. Then put into a large jug or bowl with a 3.5 pints of water, 3 teaspoons of citric acid, a lemon cut into quarters and about 25 dessert spoons of sugar. Leave to steep overnight, then strain through muslin, bottle and keep in the fridge. Serve diluted to taste with fizzy water and ice.
Everyone’s talking about miracle berries: the weird tastebud altering berries which turn sour things sweet. A plate of lemons tastes exquisite, Guiness tastes like chocolate milkshake and Sauvignon blanc tastes like dessert wine.
Funky, magical and foodie theatre events from the Cornish company, which includes a new show about Steptoe and Son this July and August. Food is a key part of the experience from the likes of Blas Burgerworks of St Ives and Archie Browns veggie food from Penzance and Truro.
Thoroughly enjoyable day-long bread making course held in lovely converted barns on Exmoor, Devon. Guests get to make flatbread, pannettone, focaccia, sour dough, fruit loaf and others and enjoy some of it for lunch, taking the rest home in a bulging bag.
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