locale: gb

Nothing says summer quite like a glass of fresh, homemade elderflower cordial. Top this recipe off with sparkling water or Champagne for special occasions.

Elderflower cordial recipe, plus tips on the best time of day to pick elderflowers

kg Granulated sugar

water

lemons

Put the sugar in a bucket or basin with the boiling water and stir to dissolve. Add the citric acid or lemon juice and the lemon zest.

 Shake the elderflowers to remove any insects and add the flowers to the sugar syrup. Cover and leave to stand for 1-2 days, stirring morning and night.

 Strain the elderflower cordial through muslin and decant into sterilised bottles. It’s now ready to use.

Add to water and ice for a refreshing, long drink or top up with Prosecco or Champagne for a summer fizz. Yum!

https://streaming.hearstdigitalstudios.com/92905e03-e178-4190-9215-058d7dcbe465/video_rover_16x9_720p_hd_1589799886_92157.mp4

We’re back with Sara from Hen Corner making elderflower cordial – the perfect summer drink.

If you don't have a copy of our May magazine, here's some more info on making elderflower cordial: https://bit.ly/3beCuIc

How to make Elderflower Cordial at home: THE GOOD LIFE  Part Two

This superb starter will have your guests wondering where you&#146;ve hidden the restaurant chef. Search triple tested recipes from the Good Housekeeping Cookery Team.

Sizzling scallops with pancetta and sage

sunflower oil

150 g (5 ounces) pancetta cubes

sage leaves, finely shredded

scallops (with

Balsamic glaze,

punnet

Heat ½tbsp of the oil in a large frying pan over a medium heat and fry the pancetta for 8min, until golden. Add sage leaves and fry for 1min more. Tip mixture and any oil into a bowl. Cover with foil to keep warm.

Pat the scallops dry with kitchen paper and season well. Heat remaining oil in pancetta pan, turn up the heat to high and fry the scallops for 4min, turning halfway during cooking time - they should be lightly golden and feel springy when pressed.

Divide scallops and arrange among six small plates, then spoon pancetta mixture and any oil around them. Dot with balsamic glaze and scatter over cress. Serve immediately.

GH TIP: You can fry the scallops as close together as you like - it helps them stay straight rather than tipping on to their sides.

This classic cake, which gets its name because it was traditionally served with Madeira wine, is a little firmer and close-textured than a regular sponge. It’s delicious sliced and served with a cuppa (or aperitif) and is ideal for using as a trifle sponge. 

Madeira Cake

softened,

sugar

eggs,

Finely grated zest 1/2 lemon

plain flour

baking powder

g almonds

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment.

In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and fluffy, about 3min. Gradually add eggs, beating well after each addition. Stir in the lemon zest.

Sift over flour and baking powder, then add the ground almonds and fold in using a large metal spoon. Scrape into the prepared tin, smooth to level and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.

Cool in the tin for 10min then transfer to a wire rack to cool completely before serving.

https://streaming.hearstdigitalstudios.com/4e1308ad-2c28-4bed-b922-20841b3f1635/video_rover_16x9_1080p_hd_1660225029_69525.mp4

Swap the Pecorino for Parmesan, if you prefer and any leftovers will keep in the fridge for one day, too.

Tinned salmon and courgette quiche

flour,

g unsalted butter,

herbs

eggs

250 mL double cream

g Pecorino Romano, finely grated

salmon,

courgettes,

First, make the pastry. Using a food processor, pulse the flour and butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Pulse/mix in the dried herbs and a large pinch of fine salt. Add 2tbsp ice cold water and pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.

Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork. Chill for 10min.

Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, or until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 12-15min, or until pastry is lightly golden and feels sandy to the touch. Remove from oven and turn oven temperature down to 170°C (150°C fan) mark 3.

Meanwhile, make the filling. In a large jug, whisk the eggs, cream, cheese and plenty of seasoning. Sprinkle 1/2 the salmon into the base of the pastry case (still in tin) and swirl in 1/2 the courgette ribbons. Carefully pour over the cream mixture and then scatter over and swirl in the remaining salmon and courgette ribbons.

Cook for 45-50min, or until the filling is golden and just set. Allow to rest for 5min before transferring to a serving plate or board. Serve warm or at room temperature.

This 5-ingredient hot cross bun shortbread takes just 5 minutes to get in the oven. You've probably got everything you need to make this super simple Easter treat 

This 5-ingredient hot cross bun shortbread takes just 5 minutes to get in the oven

250 g plain flour

cinnamon

g fruit

g icing sugar

Preheat the oven to 170C (150C fan) mark 3 and line a 20cm square tin with baking paper.&nbsp;In a bowl, cream together the butter and sugar until light and fluffy. Add the flour, cinnamon and mixed fruit and stir until well combined, taking care not to overwork the mixture. &nbsp;Bring the dough together with your hands and press into the prepared tin. Use an offset palette knife to smooth and level the top. Mark the shortbread into 9 squares. 

Bake for 45-50min, or until golden. Remove from the oven and, using a sharp knife, cut along the original score lines. Leave to cool completely in the tin and then remove to a board. 

For the icing crosses, if you’re making them, sift the icing sugar into a bowl and add 1-2 tsp of water. Whisk until you have a smooth, thick icing. Transfer to a disposable piping bag and snip off the end. Pipe crosses across the shortbreads and leave until the icing sets. 

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Elderflower cordial recipe, plus ti...

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Tinned salmon and courgette quiche

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Elderflower cordial recipe, plus ti...

Sizzling scallops with pancetta and...

Madeira Cake

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This 5-ingredient hot cross bun sho...

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