Gourmet Recipes

Ingredients 1 & 1/2 shots Ursus Slow berry vodka 1/2 shots Crème de Cerise 1 shot Boozeberries wild Blueberry liqueur 1 shot Lemon juice 3/4 shot Elderflower cordial 7 Fresh Blueberries Instructions In a cocktail shaker muddle 7 blue berries, add all ingredients to the shaker and shake with regular ice. Fill a highball style glass up with crushed ice and pour the contents of the shaker. Dome the glass with more crushed ice. For the garnish simply get 3 blue berries of all different sizes and put them on a small cocktail stick. It looks great. Boozeberries

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you! Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional. Summer Pudding Serves 6-8 8 large slices thick white bread 55g/2oz caster sugar 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries 3 tablespoons Thorncroft Nettle Cordial 1.1 litre/2 pint bowl Remove the crusts from the bread and cut into slices. Line base and sides of the bowl. Put the fruit and sugar into a saucepan and heat gently until the sugar h...

Ingredients Serves 4 200g blackcurrants 100g Belvoir Organic Blackcurrant Cordial 20g lavender sugar 150g custard sauce 150g Greek yoghurt 100g whipped double cream For the shortbread 110g butter (room temperature) 50g lavender sugar 175g plain flour method Firstly make the shortbread: Cream together the butter and sugar and stir in the flour. Mix to a dough and roll out to approx 1/4” thick. Cut out the shortbread rounds using approx 6 cm fluted cutter and bake in a preheated oven for 160°C for approx 15 mins until pale golden in colour To make the fool: Bring to the boil and simmer for 4 minutes the blackcurrants, Belvoir Organic Blackcurrant Cordial and lavender sugar. Leave the compote to cool. Mix the custard and Greek yoghurt together. Fold in the whipped cream. Add 2 tablespoons of the cooking liqueur from the blackcurrants. To Stack the dessert: Layer the components together starting with a shortbread biscuit followed by a tablespoon of fool and a spoonful of blackcurrant compo...

Ingredients 1 Pack of frozen Puff Pastry 2 Punnets of fresh Strawberries ½ Pint of Cream 4 tbspns of Elderflower Cordial Instructions For the Icing 2 tbspns of Elderflower Cordial 4oz of sieved Icing Sugar. Roll the pastry out into 3 oblongs 12cm x 26cm. Soak the Strawberries in the Elderflower Cordial for 1/2 an hour. Whip the cream until firm, then layer the cream on the pastry and top with strawberries. Repeat on the next layer and top with the third sheet of pastry. To make the icing, sieve the icing sugar and add the Elderflower Cordial, stirring all the time. Pour over the top of the slice and serve.

Ingredients 3-4 scoops of good quality vanilla ice cream 4 Fresh Apricots 75g Castor Sugar 2 tbspns of Elderflower Cordial 3 fl oz of water Instructions Place the apricots into a saucepan with the sugar, Elderflower Cordial and water, bring slowly to a simmer then stir to dissolve the sugar. Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream. Buy Bottle Green Cordials

Ingredients 2lb (800g) Cox¹s apples 4 tbsp elderflower cordial 8oz (200g) butter or margarine 8oz (200g) castor sugar 8ox (200g) self raising flour 4 eggs Instructions Peel and roughly chop the apples into a large pie dish. Pour the elderflower cordial over the top. Make the sponge by creaming together the butter and sugar. Whisk the eggs and add to the sugar and butter mixture. Fold in the flour and spoon over the apples. Place in a pre-heated oven at Gas 4 (275F/180C) and bake for 30 minutes until golden and risen. Buy Bottle Green Cordials

Ingredients ½ pint (280ml) double cream 2 egg whites 1 tbsp white wine 3 tbsp elderflower cordial Instructions Blend the elderflower cordial with the white. Whisk the cream and stir in the wine and cordial. Now whisk the egg whites until stiff and fold into the cream. Spoons the cream into glasses and chill for at least 30 minutes. Buy Bottle Green Cordials

Ingredients 30ml (2 tablespoons) Spiced Berry Cordial 30ml (2 tablespoons) Red Wine Vinegar 30ml (2 tablespoons) Tomato Ketchup 1 teaspoon Grain Mustard Milled Pepper to taste Instructions Blend all the ingredients together and use a marinade and basting liquor for duck, Chicken and Pork. Cover all raw joints in the marinade and refrigerate for 4 hours or overnight. Use marinade for basting during cooking and in the final sauces. Serving Suggestion Lightly score the skin on Margret Duck breasts and marinade as above. When required, remove from marinade, season and gently fry skin side down until Crisp and coloured, turn and baste skin with marinade. Continue cooking in the oven for further 8 to 10 minutes using the remaining marinade to baste and glaze. Stand for a couple of minutes before carving and presentation. Serve the conflict of Cranberries or similar red fruits warmed in Spiced Berry Cordial and garnish to put watercress. Buy Bottle Green Cordials

Limeflower Sorbet Ingredients 280 ml limeflower cordial 280ml water Instructions Boil and reduce by half. Freeze for one hour, then beat to prevent ice crystals forming. Return to the freezer for at least 3 hours to freeze completely. Remove from the freezer 20 minutes before serving to allow the sorbet to soften slightly. Buy Bottle Green Cordials

Ingredients 2 Salmon Fillets weighing 4 -5 oz 1 packet of Puff Pastry 2 teaspoon grated fresh Ginger 1 Clove of crushed Garlic 1 tbspn chopped fresh Coriander 1 Spring Onion, finely sliced 3 tbspns of finely chopped Chives 4 tbsps of Ginger and Lemongrass Cordial Instructions Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl. Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way. Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce. Buy Bottle Green Cord...

Lemongrass Vinaigrette Mix together 3 tablespoons of lemongrass cordial, 1 chopped red chilli, 110ml olive oil, 2 tablespoons of lime juice, salt and 2 tablespoons of soya sauce. Thai cooking Add a dash of lemongrass cordial to stir fries and marinades for an authentic Thai flavour. Ice Cream Soda Add 82.5 ml of lemongrass cordial and two scoops of vanilla ice cream to a bottle of soda water. Vodka Cocktail Add a dash of lemongrass or limeflower cordial to a vodka and soda. Lemongrass Presse Add one part lemongrass cordial to ten parts sparkling spring water for a delicate refreshing drink. Gin Cocktail Add a dash of elderflower cordial to a gin and tonic. Summer Cooler Add a dash of elderflower cordial to white wine and soda. Elderflower Presse Add a dash of elderflower cordial to ten parts sparkling spring water for a delicate refreshing drink. Limeflower Sorbet Mix 200ml of crème fraîche with 2 tablespoon...

Ingredients 1 bottle of Belvoir Passion Fruit Cordial 20g Cornflour or Kuzu* Pulp of 4 Passion Fruit 6 Egg whites * This is an organic, Japanese thickener available in health food shops and Sainsbury's special selection which thickens sauces etc but does not taste floury/starchy Instructions Heat the Belvoir Passion Fruit Cordial in a saucepan. If using cornflour pour a little cordial into a bowl with the cornflour and mix till smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial. Keep stirring until the cordial has thickened to the consistency of custard. Add the pulp of the passion fruit. Whisk the egg whites until thick. Quickly whisk one third of the egg whites into the hot pulp/cordial mixture. Transfer to a bowl and fold in the remaining meringue mix. Put the mix into individual soufflé dishes that have been buttered and sugared. Bake in a hot oven at 200ºC until risen (about 7 minutes). Serves 6. Buy Belvoir products